Grilled Teriyaki Chicken Thighs with Steamed Rice and Cucumber Salad

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Grilled Teriyaki Chicken Thighs

1. Pat 2 pounds of boneless skinless chicken thighs dry with paper towels. 2 min
2. Whisk together ⅓ cup soy sauce, ¼ cup mirin, ¼ cup sake, 2 tablespoons granulated sugar, 1 tablespoon finely grated fresh ginger, and 2 minced garlic cloves in a small bowl until the sugar dissolves. 4 min
3. Pour half of the glaze over the chicken thighs in a shallow dish or zip-top bag and marinate at room temperature for 20 minutes, reserving the other half for basting. 20 min
4. Heat a grill or grill pan over medium-high and brush the grates with 1 tablespoon neutral oil. 5 min
5. Timing-sensitive step. Grill the chicken thighs for 5–6 minutes on the first side without moving them, then flip and brush generously with the reserved glaze. 6 min
6. Timing-sensitive step. Continue grilling for 4–5 more minutes, brushing once more with glaze, until the chicken is lacquered and an instant-read thermometer reads 165°F at the thickest part. 5 min
7. Transfer the chicken to a cutting board and rest for 5 minutes. 5 min
8. Slice or serve the thighs whole, garnished with 1 tablespoon toasted sesame seeds and 2 thinly sliced scallions. 2 min

Steamed Jasmine Ricebase

1. Rinse 1½ cups jasmine rice in a fine-mesh strainer under cold water, stirring with your hand, until the water runs clear. 3 min
2. Combine the rinsed rice, 2¼ cups water, and ¼ teaspoon kosher salt in a medium saucepan and bring to a boil over high heat. 4 min
3. Reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes. 15 min
4. Remove from heat and let the rice steam, covered and undisturbed, for 10 minutes. 10 min
5. Uncover and fluff the rice gently with a fork before serving.

Sesame Cucumber Saladside

1. Thinly slice 2 English cucumbers into rounds and toss with ½ teaspoon kosher salt in a colander; let stand 10 minutes to draw out moisture. 3 min
2. Whisk together 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 teaspoon soy sauce, 1 teaspoon granulated sugar, and ¼ teaspoon red pepper flakes in a large bowl until the sugar dissolves. 3 min
3. Gently squeeze the salted cucumber slices with your hands to press out excess liquid, then pat them dry with paper towels. 10 min
4. Add the cucumbers to the dressing and toss to coat evenly, then sprinkle with 1 teaspoon toasted sesame seeds and serve. 2 min