Pro Tips
**Chef's Tips & Troubleshooting:**
- Brush the grill grates with oil before cooking to prevent the meat from sticking.
- Let grilled meat rest for 3-5 minutes after cooking so the juices redistribute evenly.
- Baste the meat with oil or marinade while grilling to keep it moist and flavorful.
- Brown the chicken skin-side down first over medium-high heat until golden and crisp.
Cooking Tips
For maximum flavor, season the chicken at least 30 minutes before cooking — ideally overnight in the refrigerator. This allows the marinade to penetrate beyond the surface. Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Ingredient Substitutions
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Teriyaki Chicken Thighs
Teriyaki chicken thighs — boneless thighs glazed in a sweet-savory soy-mirin sauce until glossy and caramelized. Quick enough for weeknights.
Instructions
- Arrange the chicken in a mixing bowl. Pour the teriyaki sauce in the bowl and add garlic powder, salt, and ground black pepper. Mix well. Cover the mixing bowl. Marinate the chicken overnight. Make sure to place the chicken inside the refrigerator.
- Grill the chicken. You can use any type of grill. I am using a grill plate (on a stovetop). Grill one side of the chicken for 5 minutes and then flip it over and grill the other side for 5 minutes.
- Take off the skin from the chicken. Continue to grill both sides for 7 to 10 minutes per side or until the chicken is fully cooked. Make sure to baste the chicken with the leftover marinade every 3 minutes to keep it moist.
- Transfer to a serving plate. Sprinkle sesame seeds on top.
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Pro Tips & Troubleshooting
- Brush the grill grates with oil before cooking to prevent the meat from sticking.
- Let grilled meat rest for 3-5 minutes after cooking so the juices redistribute evenly.
- Baste the meat with oil or marinade while grilling to keep it moist and flavorful.
- Brown the chicken skin-side down first over medium-high heat until golden and crisp.
Cooking Tips
Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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