Grilled Chicken Teriyaki

After more than three long months of being separated - I'm happy to report that my camera and I have been reunited. 📷  And it feels so good.🎶 (I couldn't resist. 😂)  For a girl who picks up her camera every single day - three months was a really loooong time to be exclusively dependent on my iphone for all my pictures.  📱Let's just say that the few camera skills that I do have, didn't translate to great phone photos.  I'm pretty sure that my finger is in at least 20% of the pictures that I take with my phone.  😂

Obviously it wasn't by choice that I took a hiatus from camera photography.  I had a lens issue that I could no longer ignore so I finally bit the bullet and dropped my camera off at the repair shop.  Leaving my camera in the hands of someone else felt like dropping my child off at summer camp.  As I drove away I couldn't help but wonder if they were going to give it the same love and attention that I do.  What was I going to do without it?  How long would it be before I could hold it again?  😅

​Fast forward to three months later and my camera and I have been reunited.  🙌🏻 Unfortunately, I had to say goodbye to my lens.  The camera service professionals deemed it unrepairable so it had to be replaced. 😢 As fate would have it, just after I received this unpleasant news, I celebrated a birthday and my husband surprised me with a brand new lens.  #husbandbonuspoints  So ladies and gentlemen... I'm baaack!  I have a functioning camera and I'm ready to shoot glamor shots of my food again.  😂

I think it's time for me to sign myself up for food styling classes now.  I've got the equipment - now I need the skills.  😬 Grilled Chicken Teriyaki was the perfect subject for me to practice using my new lens.  It's so beautifully golden and the delicate sauce reflects the light perfectly.  More importantly than its photogenic qualities - it's delicious.  

Grilled Chicken Teriyaki
1 cup soy sauce
1/2 cup sugar
2 Tablespoons mirin
2" piece ginger, sliced thin
5 cloves garlic, minced
3 pounds boneless, skinless chicken thighs

Bring soy, sugar and mirin to a boil in a small saucepan.  Remove from heat and allow to cool. 

Combine 1/4 cup teriyaki, ginger and garlic in blender.  Process until smooth. 

Place chicken in 1 gallon ziploc with teriyaki, garlic sauce.  Refrigerate 1-24 hours. 

Grill chicken to 175, turning as needed. 

The rain has finally moved out of Georgia and it looks like perfect grilling weather has moved in.  (Not that I needed another excuse to make this chicken. 😉)  I have a feeling that this is a recipe that I'll be making quite a bit this summer.  

​Ciao!

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