Grilled Chicken Teriyaki
Chicken teriyaki can often turn into a salty disaster. The secret to flavorful, crisp (but not charred) skin is to hold back on the sugar until the last five minutes of cooking.
Why This Recipe Works
Teriyaki sauce is certainly versatile—it can be used as a marinade, a basting sauce, and a serving sauce. But in some recipes, it can prove problematic. When we tried a recipe for grilled chicken teriyaki, for example, the sweet sauce burned easily over the high heat of the grill. So, in our Grilled Chicken Teriyaki recipe, we omitted the sugar to fix the burning problem, and added it back into our basting sauce. Applying the teriyaki as a basting sauce during the last five minutes of cooking ensured that our Grilled Chicken Teriyaki’s skin was flavorful and crisp, but not charred. Direct cooking with our grill burners on medium-low heat ensured that our meat cooked in a reasonable time and that much of the fat was rendered without flare-ups. For extra flavor, we gave the chicken one last slather of teriyaki sauce just as it came off the grill.
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