Chicken Teriyaki

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makes 8 servings

recipe slightly adapted from NY Times 

  • 1 cup soy sauce
  • 3/4 cup granulated sugar
  • 1 ½ teaspoons brown sugar
  • 6 cloves garlic, crushed in a press
  • 2 tablespoons grated fresh ginger
  • ¼ teaspoon freshly ground black pepper
  • 1 3-inch cinnamon stick
  • 1 tablespoon pineapple juice
  • 8 skinless, boneless chicken thighs
  • 2 tablespoons cornstarch

In a small saucepan, combine all ingredients except cornstarch and chicken. Bring to boil over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool. Discard cinnamon stick and mix in 1/2 cup water.

Place chicken in a heavy-duty sealable plastic bag. Add soy sauce mixture, seal bag, and turn to coat chicken. Refrigerate overnight.

Remove chicken and set aside. Pour mixture into a small saucepan. Bring to a boil over high heat, then reduce heat to low. If needed, strain any loose bits from the sauce. Mix cornstarch with 2 tablespoons water and add to pan. Stir until mixture begins to thicken, and gradually stir in enough water (about 1/2 cup) until sauce is the consistency of heavy cream. Remove from heat and set aside.

Preheat a broiler or grill. Lightly brush chicken pieces on all sides with sauce, and broil or grill about 6-8 minutes per side. While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.