Ingredients:

  • 120ml soy sauce
  • 60ml mirin
  • 2 tbsp brown sugar
  • 1 tbsp honey
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tsp sesame oil
  • 1/2 tsp sriracha
  • 6 (6 oz / 170g) boneless skinless chicken breasts
  • 1 tbsp neutral oil

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap and use a meat mallet to pound the thickest part until the entire piece is a uniform thickness of approximately 3/4 inch.
  2. Whisk soy sauce, mirin, brown sugar, honey, grated ginger, minced garlic, sesame oil, and sriracha in a bowl. Reserve 1/4 cup of the sauce for the final glaze.
  3. Place the pounded chicken breasts in a sealed bag, pour the remaining marinade over them, and refrigerate for at least 30 minutes.
  4. Preheat the grill to medium-high heat (approximately 400°F/200°C) and lightly oil the grates.
  5. Remove chicken from the marinade (discard used marinade) and grill for 6 to 8 minutes per side until firm and marked.
  6. During the last 2-3 minutes of cooking, generously brush the reserved glaze onto the chicken. Flip and brush the other side until the sauce bubbles and caramelizes.