Grilled Teriyaki Chicken:
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Ingredients:
- Chicken thighs, cut off hard or large chunks but can leave most fat on as it will "melt" and make juicy (about .25 or .5 lb per person). Pre-marinated Teriyaki at grocery store tastes good + saves time
- Optional garnish: Sesame seed or sliced green onion

Teriyaki Sauce (if not buying pre-marinated)
- Use store bought OR my ginger sesame marinade OR use below
- 1/2 cup soy sauce
- 1/2 cup brown sugar (or mix of 1/4 brown + 2 tbsp honey)
- 1 tbsp fresh minced ginger (or 1 tsp ground ginger. Some only use 2 tsp.)
- 2 cloves minced garlic
- 1 to 1.5 tbsp sesame oil
- FYI: Other recipes use 2 tbsp Mirin / Rice cooking wine or cider vinegar instead of or in addition to sesame oil
- FYI: Some add 2 tbsp corn starch or simmer sauce to thicken.

Instructions:
1) Make Marinade by mixing all of above except chicken
2) Reserve 1/2 of marinade for basting during cooking
3) Marinate chicken at least 2 hours, but overnight is best
4) Warm grill to medium/high heat (~400)
5) Cook smooth side down around 6-8 min 
6) Flip, baste with reserve sauce + cook other side 6-8 minutes until internal temp reaches 170
7) Let rest 10 min, then slice 
8) Top with Optional garnish: Sesame seed or sliced green onion + serve


NOTE: This is good served over the "Fried Rice-Best" recipe