Ingredients:
3 pounds boneless, skinless chicken thighs
1 cup soy sauce
1 cup water
1 cup sugar (preferably white or a mix of white & brown for richer flavor)
3–5 cloves garlic, crushed
2–3 slices of fresh ginger root, thin and lengthwise
Instructions:
1. Make the Marinade: In a large bowl or ziplock bag, combine:
Soy sauce
Water
Sugar
Crushed garlic
Sliced ginger
Stir until the sugar is mostly dissolved.
2. Marinate the Chicken:
Add the chicken thighs to the marinade.
Cover and refrigerate for at least 4 hours or overnight for best flavor.
3. Cook the Chicken:
Option A: Grill (traditional)
Preheat grill to medium-high heat.
Remove chicken from marinade (do not discard).
Grill chicken for 5–7 minutes per side, or until nicely charred and cooked through.
Option B: Pan-fry or Bake
Pan-fry in a skillet over medium-high heat until browned and cooked.
Or bake at 400°F (200°C) for 25–30 minutes.
4. Make Optional Teriyaki Glaze (with reserved marinade):
Pour leftover marinade into a small saucepan.
Bring to a boil for 3–5 minutes to kill bacteria.
Simmer until thickened (optional: add 1 tsp cornstarch mixed with 1 tbsp water for a thicker glaze).
Brush over cooked chicken or serve on the side.
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