Step 1

The night before you want to cook your chicken, combine all the marinade ingredients in a large, deep sided skillet.

Step 2

Bring the marinade to a boil and simmer for about 5 minutes to boil off the alcohol.

Step 3

Let the marinade cool to room temperature. Pour half of the mixture into a container with your chicken thighs to marinate. Let your chicken marinate in the fridge overnight.

Step 4

The remaining half of the marinade is for teriyaki sauce. Whenever you are ready to make the sauce, bring the liquid to a simmer again in a skillet over stovetop.

Step 5

Keep simmering for about 10 minutes or until the liquid is reduced to a shiny glaze, almost the consistency of maple syrup. Remember that this glaze will thicken slightly as it cools.

Step 6

If making ahead of time, store the sauce in an airtight container in the fridge.

Step 7

After the chicken has marinated overnight, it's ready to grill. Preheat your grill and remove the chicken from the marinade.

Step 8

Grill on medium high heat for 5-7 minutes per side or until the internal temperature reaches 165 degrees F. Remember cook times will vary depending on the size of your chicken thigh.

Step 9

Let the chicken thighs rest for 5 minutes, then slice and plate with rice. Spoon the teriyaki sauce you previously made on top of your grilled chicken and serve!