Chicken legs are on sale at my local supermarket for 99¢ a pound. I bought thighs and watched Youtube videos to learn how to debone them myself and save money. Boneless and skinless chicken costs more per pound because the butcher did it for you but if you learn the technique and do it yourself, you can save much more money.
I decided to make chicken teriyaki with the thighs as dark meat is more flavorful than white and traditionally, legs are used.
I have another recipe for chicken teriyaki posted earlier on this blog but this recipe requires the chicken marinate in a brine first so that the meat has more flavor and is tender. The teriyaki sauce is cooked separately and brushed on afterwards.
Ingredients
For the brine marinade:
- 1/2 cup water
- 2 tablespoons Japanese soy sauce
- 2 tablespoons sugar
- 2 tablespoons mirin (sweet sake cooking wine)
- 6 boneless chicken thighs with skin on
- 2 tablespoons sugar (or honey)
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1/2 tablespoon minced garlic
- 1/2 tablespoon minced ginger
- Mix all the brine marinade ingredients together in a measuring cup.
- Put the boneless chicken thighs into a zip lock bag and pour the marinade all over.
- Squeeze out the air from the bag and zip close.
- Allow chicken to marinate in refrigerator for at least an hour. (I marinated the chicken overnight and it was more tasty.)
- Make the teriyaki sauce by heating the soy, mirin, and sugar (or honey) until the sugar dissolves.
- Stir in the ginger and garlic. Set aside.
- When you are ready to cook the chicken, heat your grill until hot and then grill the chicken skin side down for 10-12 minutes then flip over and cook until done (about another 10 minutes).
- If you are pan frying, heat a few tablespoons oil in a large non-stick pan and lay the thighs skin side down. Cook as above.
- Remove cooked thighs and allow to rest on a cutting board.
- Brush on the teriyaki sauce, slice, and serve.
Looks awesome!
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