Grilled Teriyaki Chicken Panda Express
This Grilled Teriyaki Chicken recipe, inspired by Panda Express, features juicy chicken thighs marinated in a sweet and savory sauce, then grilled to perfection. It's quick, easy, and perfect for a family meal.
Ingredients
- Chicken Thighs, boneless, skin-on – 6 to 8 pieces
- Soy Sauce – ½ cup
- Mirin – ¼ cup
- Brown Sugar – 2 tbsp
- Honey – 2 tbsp
- Garlic ,minced – 2 cloves
- Ginger(grated) – 1 tsp
- Sesame Oil – 1 tsp
- Cornstarch – 1 tbsp (optional), for thickening sauce
- Water – ¼ cup
- Green Onions, optional, for thickening sauce, sliced – for garnish
- Sesame Seeds – for garnish
Instructions
Prepare the Teriyaki Sauce:
- In a small saucepan over medium heat, combine soy sauce, mirin, brown sugar, honey, garlic, ginger, and sesame oil. Stir well and let the mixture come to a boil.
- Lower the heat and let it simmer for about 5-7 minutes, stirring occasionally. If you prefer a thicker sauce, mix cornstarch and water in a small bowl, then slowly whisk into the sauce. Cook for another 2 minutes until it thickens.
- Remove from heat and set aside to cool slightly.
Marinate the Chicken:
- Place the chicken thighs in a large ziplock bag or a shallow dish. Pour half of the cooled teriyaki sauce over the chicken and let it marinate in the fridge for at least 1 hour (overnight is even better for more flavor).
Grill the Chicken:
- Preheat your grill to medium-high heat. Remove the chicken from the marinade and shake off excess.
- Grill the chicken thighs for about 6-7 minutes per side or until fully cooked (internal temperature should reach 165°F/75°C). Baste the chicken with extra teriyaki sauce while grilling for a glossy, flavorful finish.
Serve:
- Slice the grilled teriyaki chicken and drizzle with the remaining teriyaki sauce.
- Garnish with green onions and sesame seeds.