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Seattle Chicken Teriyaki

America's Test Kitchen's most popular teriyaki — juicy boneless chicken thighs marinated in a homemade soy-mirin-ginger sauce, grilled until charred and caramelized, and served with the reserved glossy sauce.

Ingredients

1 cup soy sauce
1/2 cup sugar
2 tablespoons mirin
1 (2-inch) piece ginger, peeled and sliced
5 garlic cloves, peeled
3 pounds boneless skinless chicken thighs, trimmed

Instructions

Bring soy sauce, sugar, and mirin to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Remove from heat and let cool completely.
Peel and thinly slice the ginger. Peel the garlic cloves. Combine 3/4 cup of the teriyaki sauce with ginger and garlic in a blender; process until smooth, about 20 seconds. Reserve remaining sauce for serving.
Place chicken thighs in a gallon zipper-lock bag, add the teriyaki-ginger marinade, press out air, seal, and refrigerate at least 1 hour or up to 24 hours.
Grill chicken over medium-high heat until lightly charred and cooked through (175 degrees internal), 6-8 minutes per side. Transfer to a cutting board, tent with foil, rest 5 minutes, then slice and serve with reserved teriyaki sauce.

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