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Grilled Chicken Teriyaki5/2006

Mirin, a sweet Japanese rice wine, is a key component of teriyaki; it can be found in the international section of most major supermarkets and in most Asian markets. If you cannot find it, use 2 tablespoons white wine and an extra teaspoon of sugar. If desired, low-sodium soy sauce can be used in place of regular soy sauce. Serve with steamed rice, preferably short grain. To keep the skin on the chicken crisp, hold back the teriyaki sauce until serving time.

Serves 4 to 68 bone-in, skin-on chicken thighs (about 5 ounces each), trimmed, boned, and

skin slashed (see illustrations below)Table salt and ground black pepper

1/2 cup soy sauce 1/2 cup sugar 1/2 teaspoon grated fresh ginger

1 medium clove garlic , minced or pressed through garlic press (about 1teaspoon)

2 tablespoons mirin 1/2 teaspoon cornstarch

1. Using large chimney starter, ignite about 4 1/2 quarts charcoal, or about 65 briquettes and let burn until all charcoal is covered with layer of fine gray ash, about 15 minutes. Empty coals onto grill. Using long-handled tongs, divide coals in half to form two piles on either side of grill. Place 16 by 12-inch disposable aluminum roasting pan in center, between coal piles. Position cooking grate over coals, cover grill, and heat until hot, about 5 minutes; scrape grate clean with grill brush.

2. While grill heats up, combine soy sauce, sugar, ginger, and garlic in small saucepan; stir together mirin and cornstarch in small bowl until no lumps remain, then stir mirin mixture into saucepan. Bring sauce to boil over medium-high heat, stirring occasionally; reduce heat to medium-low and simmer, stirring occasionally, until sauce is reduced to 3/4 cup and forms syrupy glaze, about 4 minutes. Cover to keep warm.

3. Sprinkle chicken on both sides with salt and pepper. Place chicken skin side up in single layer on center of grill over roasting pan. Cover and cook until instant-read thermometer inserted into thickest part of thighs registers 170 degrees, 15 to 20 minutes. Flip chicken and move pieces to sides of grill, directly over coals. Grill until skin is browned and crisp, about 5 minutes, moving chicken back to center of grill if flare-ups occur.

4. Transfer chicken to cutting board; let rest 2 to 3 minutes. Cut meat crosswise into 1/2-inch-wide strips. Transfer chicken to serving platter; stir teriyaki sauce to recombine, then drizzle to taste over chicken. Serve immediately, passing remaining sauce separately.

STEP BY STEP: Preparing Chicken Thighs

1. After trimming excess skin and fat (leave enough skin to cover meat), cut slit along white line of fat from one joint to other joint to expose bone.

2. Using tip of knife, cut/scrape meat from bone at both joints.

3. Slip knife under bone to separate meat completely from bone. 4. Discard bone. Trim any remaining cartilage from thigh.

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5. Cut three diagonal slashes in skin. Do not cut into meat.

6. Tuck meat under skin and lightly flatten thigh to even thickness.