Chicken Teriyaki

Chicken Teriyaki

INGREDIENTS

1 cup soy sauce

1 cup granulated sugar

1 ½ teaspoons brown sugar

6 cloves garlic, crushed in a press

2 tablespoons grated fresh ginger

¼ teaspoon freshly ground black pepper

1 3-inch cinnamon stick

1 tablespoon pineapple juice

8 skinless, boneless chicken thighs

2 tablespoons cornstarch

PREPARATION

In a small saucepan, combine all ingredients except cornstarch and chicken. 

Bring to boil over high heat. 

Reduce heat to low and stir until sugar is dissolved, about 3 minutes.

 Remove from heat and let cool. 

Discard cinnamon stick and mix in 1/2 cup water.

Place chicken in a heavy-duty sealable plastic bag. 

Add soy sauce mixture, seal bag, and turn to coat chicken. 

Refrigerate overnight.

Remove chicken and set aside. 

Pour mixture into a small saucepan.

 Bring to a boil over high heat, then reduce heat to low. 

Mix cornstarch with 2 tablespoons water and add to pan. 

Stir until mixture begins to thicken, and gradually stir in enough water (about 1/2 cup) until sauce is the consistency of heavy cream. 

Remove from heat and set aside.

Preheat a grill. 

Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side. 

While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. 

To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.