Chicken Teriyaki

This goes great with fried rice

Ingredients:

1 cup of soy sauce

½ cup of sugar

2 tbsp mirin

2 tbsp of ginger paste

2 tbsp of black truffle oil

3 lbs. of boneless, skinless chicken thighs

Directions:

Bring soy sauce, sugar, and mirin to a boil on minimum-high heat.  Once the sugar has dissolved, remove the teriyaki from the heat. Put it in the fridge to cool off faster.

Combined ¾ cups of the sauce, ginger, and black truffle oil; set aside. Set aside the remaining ½ cup of the teriyaki sauce for serving.

Place the chicken into a 1-gallon zip lock bag. Add the blended teriyaki sauce to the bag.  Pressing out air while sealing the bag.  Coat the sauce all over the chicken and refrigerate overnight.

On a gas grill, turn on all burners to high, cover and heat grill for 5 minutes. Turn all burners down to medium-high.

Clean and oil your cooking grate. Place the chicken on the grill and cook until slightly charred and internal temperature reaches 165 degrees. (about 6 minutes per side)

Transfer to a cutting board and tent for 5 minutes.  Slice crosswise ½ inch think pieces and serve with the saved ½ cup of teriyaki sauce.