Teriyaki Grilled Chicken
(adapted from Our Best Bites)
2 tbsp. olive oil
1 large onion, chopped
1/2 cup white sugar
1/3 cup brown sugar
1/3 cup honey
1 cup soy sauce
1/2 cup cider vinegar
1 large clove garlic, minced (or 3/4 tsp. garlic powder)
1 tsp. ground ginger
1/4 tsp. black pepper
2 tbsp. sesame seeds, divided
1/4 cup fresh parsley or cilantro, chopped
1 whole fryer chicken, cut into pieces
1 Tbsp. cornstarch
1 Tbsp. cold water
Place chicken in a gallon ziplock bag or in a shallow dish. In a medium frying pan, heat olive oil on medium-high and saute chopped onions till soft and translucent.
Turn down heat to medium-low, and add sugars, honey, soy sauce, vinegar, garlic, ginger, and black pepper. Stir and simmer till a thin sauce forms, about 10 minutes. While sauce is heating, combine cornstarch and cold water, set aside.
Remove about half of the sauce from the pan, and pour over chicken to marinate for at least one hour, but overnight is best. Add cornstarch mixture to the rest of the sauce on the stove. Turn up heat to medium-high and stir until sauce is thickened and bubbly. Remove from heat and stir in 1 tablespoon sesame seeds; set aside.
When ready to grill chicken, discard marinade. Clean off grill and spray with non-stick spray. Heat grill to a medium-high heat. Grill chicken turning once for about 20-30 minutes (times vary for each grill and size of chicken). Once chicken is cooked almost all the way through, start basting chicken with saved teriyaki sauce. Garnish with 1 tablespoon sesame seeds and parsley or cilantro.
Serve with rice and grilled pineapple.
Tip: Waiting till the chicken is mostly cooked through, then basting with sauce, will ensure a delicious sticky finger-lickin’ good finish with less burnt chicken. Sugar tends to burn super quick, so basting last helps prevent the burning.