Chicken Teriyaki
For Brine
1/2 cup water
2 Tbs dark soy sauce
2 Tbs dark brown sugar
2 Tbs mirin
4-6 (boneless) chicken breast
1/2 cup water
2 Tbs dark soy sauce
2 Tbs dark brown sugar
2 Tbs mirin
4-6 (boneless) chicken breast
For Teriyaki Sauce
2 Tbs mild flavored honey (or maltose)
2 Tbs dark soy sauce
2 Tbs mirin
2 Tbs sake
2 Tbs mild flavored honey (or maltose)
2 Tbs dark soy sauce
2 Tbs mirin
2 Tbs sake
Combine the water, soy sauce, brown sugar and mirin in large ziploc bag and add the chicken thighs. Press out as much air as you can and seal the bag. Let this sit in the fridge for at least an hour (I marinated for 3 hrs).
To make the teriyaki sauce, just add the honey, soy sauce, mirin and sake to a small sauce pan and boil over medium heat until the sauce is glossy and slightly viscous (it won’t get quite as thick as the jarred types). It should take on a caramelized taste but be careful not to burn it.
When you’re ready to grill the chicken, turn the broiler on and move the oven rack up to the upper position. Put a wire rack on a baking sheet (I use the rack out of my toaster oven), spray with Pam cooking spray. Put the chicken on wooden skewers that have been soaked for 30 minutes onto the rack (the idea is to keep the meat elevated off the pan).
Grill until brown then flip so the skin side faces up. Baste the skin side with teriyaki sauce and continue to broil until the skin is golden brown with just a few charred spots. Give the chicken one final baste with the teriyaki sauce and serve.
