This easy teriyaki chicken with homemade teriyaki sauce has to be one of the the simplest, most delicious dinners ever.
In a small bowl or plastic bag, combine chicken thighs and about 3 tablespoons of teriyaki sauce. Toss to coat. Marinate for at least 30 minutes, up to 12 hours.
*You can substitute white wine or sherry for the mirin. (H/T The Seattle Times) and use 1 1/2 teaspoon white vinegar in place of the rice wine vinegar or omit it completely.
Doubling instructions: No cooking changes are necessary to double. 3 tablespoons of teriyaki sauce when marinating should be sufficient unless your thighs are quite large. Just use your best judgement. Leftover teriyaki sauce can be stored in an air-tight container in the refrigerator for up to 1 month.