- 1 1/2 lbs boneless chicken thighs (about 1 ½ pounds)
- 1/4 cup olive oil
Teriyaki Marinade/Sauce
- 1/2 cup reduced sodium soy sauce
- 1/3 cup sugar
- 1/4 cup Asian sweet chili sauce (like Mae Ploy)
- 1/4 cup cider vinegar
- 1/2 teaspoon salt (I leave this out cause I think it’s too salty with it)
- 1/4 teaspoon black pepper
- 1 tablespoon minced garlic (or 1 teaspoon garlic powder)
- 1/2 teaspoon ground ginger
- 2 teaspoons cornstarch
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Whisk together all of the Teriyaki Marinade/Sauce ingredients in a small bowl. Add ½ (eye ball it) to a large freezer bag and whisk in ¼ cup olive oil. Add chicken and marinate 30 minutes at room temperature or up to overnight in the refrigerator. Refrigerate remaining Teriyaki Sauce (will become your Sauce) separately.
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When ready to cook, let the chicken sit at room temperature for 15 to 30 minutes.
Carlsbad Cravings