Teriyaki Chicken

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup soy sauce
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated or minced
• 2 tablespoons sesame oil
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch

Directions

1. Combine the mirin, soy sauce, and ginger in a large zip-top freezer bag. Put in the chicken thighs, press out the extra air, and close the bag tightly. Work the marinade around the chicken with your hands, then chill it for 8 to 12 hours, turning the bag a few times so everything gets evenly coated.
2. When you are ready to cook, pour the chicken and marinade through a drain set over a saucepan. Place the saucepan over medium heat and bring the marinade all the way to a boil, then lower the heat and let it keep cooking until it has reduced a bit.
3. Set a grill pan or cast-iron skillet over high heat. Add the chicken thighs with the skin facing down, cooking only as many as will fit without crowding the pan. I did 3 at a time in mine.
4. Let the thighs brown for 2-3 minutes per side, then cover the pan and cook them for 6 minutes.
5. Take off the lid, dry the moisture from its underside with a kitchen towel, turn the thighs, cover the pan again, and cook for another 6 minutes.
6. Remove the lid and cook the chicken for about 3 minutes on each side, brushing and basting with the reduced marinade as it cooks, until both the skin and the meat are nicely darkened. Transfer the chicken out of the pan, then cook the rest of the thighs the same way.