This grilled teriyaki chicken recipe is easy and absolutely delicious! My teriyaki sauce recipe is so much better than anything you'd buy in a store and has no nasty additives added! It keeps in the fridge for 2 to 3 weeks and can be used on any protein. I've even used it on tofu and it's just as delicious. Make the sauce ahead of time and this recipe can be ready in 20 minutes, if you have your additional ingredients needed for the yummy rice bowl. Perfect for a quick and tasty midweek meal. You'll get more sauce than needed but just store the any remaining in the fridge until next time.
Grilled Chicken Teriyaki Rice Bowl Recipe
500 grams (1.1 pounds) chicken thighs, skinless and cleaned
1 tbs olive oil
Salt and pepper to taste
1/3 cup water
3 tsp corn flour (cornstarch)
½ cup Tamari
¼ cup mirin
2 tsp clove garlic, minced
1 tsp fresh ginger, minced
2 tsp honey
2 tsp sesame oil
1 tbs brown sugar
Canned corn kernels
Fresh spinach leaves
Chopped spring onions
Chopped fresh chillies
Prior to starting the Teriyaki sauce mix the water and corn flour, then set aside. In a small saucepan – add the Tamari, mirin, garlic, ginger, honey, sesame oil and brown sugar. Then pour the water and cornflour mixture into the saucepan. Gently simmer the sauce on low for 4 to 5 minutes or until it has thickened. Set it aside until needed.
Coat the chicken thighs with olive oil. Then season with salt and pepper.
Preheat your BBQ and set to medium heat, using a hotplate accessory.
Grill the chicken thighs for 8 to 10 minutes, turning frequently. Then brush each side of the chicken thighs with some of the Teriyaki sauce and cook for a further 2 to 3 minutes. The internal temperature of the chicken thighs needs to be 165f (75c) before they are taken off the grill.
Serve the Teriyaki chicken immediately in a bowl with the steamed rice, corn kernels and spinach leaves. Then sprinkle chopped spring onions and chillies on top.
Print and save this recipe. You'll love using it over and over again. Love, Irene XO