I will provide ideas You are are looking for a grilled teriyaki chicken with crispy skin recipe that is exciting taste and also how to make it which results have aroma and taste that can give us taste and appetite

So that the taste quality of grilled teriyaki chicken with crispy skin, which must be considered first preparing the type of ingredients, then selection of fresh ingredients|good up to how to processing and serving it. No need be confused if want to prepare grilled teriyaki chicken with crispy skin the delicious as long as you know the technique then this dish is can be a dish that is very special.

Ingredients and seasonings required for prepare

1. Take 2 Chicken thighs
2. Prepare 4 to 5 tablespoons ＊Soy sauce
3. Prepare 2 to 3 tablespoons ＊Mirin
4. Use 2 tbsp ＊Sugar
5. Use White section of Japanese leek (optional):
6. Prepare 1 Grated ginger
7. Prepare 1 Garlic

Heat a pan to medium/high heat, when it begins to get smoky, add a tiny bit of oil, just enough to lightly coat the bottom. Add the chicken thighs skin side down. Cover with foil, creating a tent for the chicken. But in some recipes, the sugar content can prove problematic.

How to make:process Grilled Teriyaki Chicken with Crispy Skin:

1. Poke the chicken thighs with a fork to allow the marinade (soy sauce, sugar, mirin) to soak in. Add leek at this stage if you're including it.
2. Turn over while marinating. Alternatively, you could use a plastic bag for this.
3. Grill for 15 to 25 minutes until golden brown. Baste with the remaining marinade from time to time.
4. The chicken is done when the skin is crispy. It's ready to be sliced and plated.
5. Done and ready to serve!

Season: While chicken is cooking, pour desired amount of remaining, unused/clean sauce in a saucepan. Remove chicken from marinade and discard liquid. Arrange skin-side down on a prepared broiler pan and add to oven. Season the chicken skin with salt and grill skin-side down over moderately-low heat until the fat has rendered and the skin is nice and crisp. Keep the heat low—if it gets too high, the fat will.

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