Ingredients

TERIYAKI SAUCE:
1 1/2 C cold water
3/4 C brown sugar
1/2 C soy sauce
1 tsp garlic powder
3 Tb corn starch
1 tsp sesame oil

MARINADE:
1 C prepared teriyaki sauce (recipe above)
6 T olive oil
2 Tb lemon juice
1/2 C green onion, chopped
2 Tb toasted sesame seeds
3 pounds chicken thighs

Directions

Place the cold water, brown sugar, soy sauce, garlic, cornstarch and sesame oil into a large skillet. Whisk it together until well combined.

Place the skillet on the stove top and heat the mixture over medium high heat. Stir it while it heats up. Bring it to a simmer and allow it to cook for 2 minutes, or until dark and thick.

Remove from the heat and set aside to cool to room temperature.

To make the marinade, stir together 1 C of the prepared and cooled teriyaki sauce, olive oil, lemon juice, green onions and toasted sesame seeds. Pour it carefully into a large freezer safe ziploc bag.

Place the remaining teriyaki sauce into fridge.

Add the chicken thighs to the bag and spread the marinade over the chicken as evenly as possible. Close tightly and refrigerate for 3-4 hours.

Heat your grill to 350 degrees. Place a large piece of foil onto the grill. Drizzle a bit of olive oil onto the foil. Place the chicken onto the foil, sprinkle with salt and pepper and grill until the juices run clear and the chicken is no longer pink. Discard the marinade.

Reheat the leftover teriyaki sauce and drizzle it over the hot chicken.

Serve with hot white rice.