Prepare the Chicken Marinara: Flatten the chicken thighs using a mallet. To ensure that the marinade is absorbed, use a fork to poke them. Before marinating, put the chicken in a big plastic bag or a shallow dish. To allow the flavors to develop, either cover the dish or seal the bag and chill overnight.
Poach the chicken: Get the grill ready by heating it up to medium-high. Let the marinade drain off the chicken before removing it. Cook the chicken until it reaches an internal temperature of 165°F (75°C) and has a good char on the exterior, which should take around 5 minutes each side when grilled.
Sauce Preparation: In a small saucepan, pour the leftover marinade while the chicken is cooking. Simmer, covered, for five to seven minutes, or until sauce slightly thickens, after bringing to a boil.
Place the order: Arrange a bed of steaming rice on top of the grilled teriyaki chicken. To enhance the taste and create an attractive appearance, drizzle the hot sauce over the dish and top with chopped scallions and sesame seeds. Thirty minutes for prep, forty minutes for the whole thing, and six servings [01:55, 24/09/2024] Hi there, Hamza!
