Teriyaki Chicken Thighs

8 boneless chicken thighs Table salt and ground black pepper
1/2 cup soy sauce
1/2 cup sugar
1/2 teaspoon grated fresh ginger
1 clove garlic , minced or pressed through garlic press (about 1 teaspoon)
2 tablespoons mirin
1/2 teaspoon cornstarch
While chicken cooks on the grill, 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. Transfer chicken to serving platter; stir teriyaki sauce to recombine, then drizzle to taste over chicken. Serve immediately, passing remaining sauce separately.
Note:
I cut the chicken into the same size piece(1/2") and put on four skewers, cover chicken with EVO, and grill it. Then dump the sauce over the chicken after it has cooked. I put fresh ginger in a baggie and freeze it until I need it.