Chicken Teriyaki by John T. Edge, NYT Cooking

Time: 30 minutes, plus marinating
Yield: 8 servings

Get full recipe👇🏻
http://cooking.nytimes.com/recipes/1012984-chicken-teriyaki

INGREDIENTS

1 cup soy sauce
1 cup granulated sugar
1 ½ teaspoons brown sugar
6 cloves garlic, crushed in a press
2 tablespoons grated fresh ginger
¼ teaspoon freshly ground black pepper
1 3-inch cinnamon stick
1 tablespoon pineapple juice
8 skinless, boneless chicken thighs
2 tablespoons cornstarch

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