- Whisk together teriyaki sauce, brown sugar, lime juice, minced garlic, and red pepper flakes in a medium bowl until brown sugar is dissolved.
- Reserve ¼ cup of marinade for making basting sauce. Pour marinade over chicken thighs in a shallow dish. Cover and refrigerate for at least 2 hours and up to 8 hours.
- Combine reserved marinade with water and cornstarch in a small saucepan. Whisk to dissolve cornstarch. Bring mixture to a low boil over low heat. Simmer for 3-4 minutes until thickened, stirring frequently. Remove from heat and cool in a small bowl.
- Heat a large grill pan or gas grill over medium-high heat (400-425ºF) and grease with cooking oil. Remove chicken thighs from marinade and discard marinade. Place thighs on hot grill and cook for 6 minutes with lid closed if using an outdoor grill. Turn chicken and brush with reserved sauce. Cook for 6-8 minutes longer or until fully cooked.
- Serve hot with lime wedges and garnished with fresh cilantro.
Teriyaki Brown Sugar Marinated Chicken Thighs
Yield
7-8
Prep Time
15 minutes
Cook Time
18 minutes
Total Time
2 hours, 33 minutes
kikkoman products used:
ingredients
1 cup Kikkoman® Teriyaki Marinade &Sauce
½ cup brown sugar
2 tablespoons lime juice
1 tablespoon minced garlic
1 teaspoon red pepper flakes
1½ pounds boneless skinless chicken thighs
½ cup water
1 teaspoon cornstarch
Lime wedges, for serving
Fresh cilantro, for serving
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
