Marinated Grilled Teriyaki Chicken Recipe

In a medium mixing bowl, whisk together the soy sauce, mirin, brown sugar, honey, rice vinegar, garlic, ginger and sesame oil.

Ladle out ½ cup marinade and reserve the ½ cup in a container in the refrigerator.

Place chicken in a gallon size resealable bag, pour remaining marinade over chicken. Seal the bag while pressing out excess air, rub marinade over the chicken or marinate in a bowl.

Transfer to refrigerator and let marinate for 1 to 8 hours.

Near the end of marinating, preheat a grill over medium heat at about 375 degrees F. Clean grill grates and brush lightly with oil.

Grill the chicken about 5 to 7 minutes per side*, until the center registers 165 degrees F.

Heat the reserved ½ cup marinade mixed with 2 tablespoons water in a small saucepan. Bring to a simmer over medium-high heat, then reduce to low and let simmer about 2 to 3 minutes.

Whisk together the remaining 1 tablespoon pf water and the cornstarch in a small bowl until well combined, then whisk into the sauce.

Let cook about 30 seconds longer while stirring constantly. If needed, season sauce with a little salt.

Brush the sauce over the grilled teriyaki chicken.

Serve warm garnished with green onions and sesame seeds, and enjoy!