Seattle-Style Chicken Teriyaki

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Servings: 4
Prep Time: 25 MINS
Cook Time: 35 MINS

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RANGER® Free Range Boneless Skinless Chicken Thighs

Step ONE

Make the teriyaki sauce by combining the rice vinegar, soy sauce, honey, garlic and ginger in a small saucepot over medium heat. Bring to a gentle boil then lower the heat to a simmer, letting it cook for 10 minutes, or until the sauce begins to thicken a bit. Put the cornstarch in a small bowl and add a few tablespoons of the hot sauce, stirring until the cornstarch has completely dissolved (this is called a slurry). Pour the slurry into the pot of sauce, stirring to combine, and bring it back to a boil for 5 minutes. Remove from the heat.

Step TWO

Cook the Ranger® Free Range Boneless Skinless Chicken Thighs: Oil the grill grate or grill pan and put on medium-high heat. Once the grill or pan is hot place the chicken on it, cooking for 3 to 4 minutes or until grill marks begin to appear on the chicken. Flip the chicken and brush with some of the teriyaki sauce, cooking the other side for 4 minutes. Flip again, brushing the other side with more sauce. Cook, flipping every couple of minutes and brushing with more sauce until the chicken is cooked through- about 7 to 8 more minutes. Remove from the heat and allow to rest for 3 minutes.

Step THREE

To serve, coat the chicken with more teriyaki sauce (if desired) and serve alongside salad and rice. Garnish with the sesame seeds.

2 lbs.	RANGER® Free Range Boneless Skinless Chicken Thighs
1/2 cup	unseasoned rice vinegar
3/4 cup	soy sauce or tamari
2 tbsp.	honey or brown sugar
3	garlic cloves, grated or minced
1 tsp.	grated fresh ginger (or 1/2 teaspoon dried ginger)
1/2 tbsp.	cornstarch
	avocado or vegetable oil as needed
	cooked white or brown rice
	toasted sesame seeds