Teriyaki Chicken is an easy and delicious way to grill chicken. You can also broil it in the oven if summer storms roll in just as you are getting the grill ready.
I like to use boneless chicken thighs when I make this. They are moist and tender and less likely to dry out when grilled.
6-8 boneless chicken thighs or 4 boneless chicken breasts
½ cup soy sauce
3 Tbs brown sugar
1 Tbs sherry (or rice vinegar)
3 cloves garlic, minced
½ tsp fresh ground ginger
½ tsp cornstarch + 2 Tbs water
Combine all sauce ingredients, except for cornstarch/water mixture, in a Pyrex measuring cup. Microwave for 1 minute, or until sugar completely dissolves. Cool.
Place chicken in a Ziploc bag. Add about 1/3 cup of the sauce to the bag and let chicken marinate for 1 hour to overnight. Grill or broil chicken until cooked through.
Stir cornstarch/water mixture into remaining sauce and mix well. Heat in a small saucepan, stirring constantly, until thickened and smooth.
Brush cooked chicken with glaze and serve with rice.