Teriyaki Chicken Thighs

Instructions

1. 1

   In a bowl, combine the soy sauce, mirin, sugar, minced garlic, grated ginger, sesame oil, and black pepper. Stir until the sugar is dissolved.

2. 2

   Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably overnight.

3. 3

   Preheat your grill or a large skillet over medium-high heat. If using a skillet, lightly oil the surface.

4. 4

   Remove the chicken thighs from the marinade, allowing any excess to drip off. Reserve the marinade.

5. 5

   Grill or cook the chicken thighs for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely caramelized.

6. 6

   While the chicken is cooking, pour the reserved marinade into a small saucepan. Bring it to a boil, then reduce the heat and simmer for about 5 minutes, or until the sauce has thickened slightly.

7. 7

   Once the chicken is cooked, transfer it to a serving platter. Drizzle the thickened sauce over the chicken.

8. 8

   Garnish with sesame seeds before serving. Enjoy your Teriyaki Chicken Thighs!