Grilled Chicken Thighs

Grilled Chicken Thighs

Ingredients:

• 6 boneless skinless chicken thighs

For Marinade:

• 1/3 cup soy sauce

• 1/3 cup ketchup

• 1/4 cup oyster sauce

• 1/3 cup pineapple juice

• 1/2 cup brown sugar

• 2 tsp Worcestershire sauce

• 1 tbsp sesame oil

• 1 tsp sesame seeds

• 2 garlic cloves, grated

• 1 tbsp grated ginger

• 1/2 tsp red pepper flakes

• 1/2 tsp salt

1. In a small bowl, whisk together all ingredients for marinade. This yields about 1 1/3 cups.

2. Wash and trim thighs, place in a large zipper bag, pour 2/3 cups marinade on thighs. Close bag and shake to coat the thighs with the marinade.

3. Place in the refrigerator and let marinade for 4 to 8 hours. Turning ever so often to allow marinade to soak on all sides of chicken thighs.

4. Remove marinated chicken from refrigerator 30 minutes before ready to grill.

5. Heat grill on high for 15 minutes. Remove chicken from marinade and discard the marinade.

6. Lower heat to medium, grill thighs for about 6 minutes per side.

7. Baste with additional marinade during cooking and give a final baste when chicken in removed from grill.

8. Serve with your favorite side.

Yields: 6 servings

Notes&Tips:

• The marinade used in this dish is a teriyaki-like marinade but sweeter and less acidic.

• A couple of the chicken thighs were very big. Do adjust time based on the size of the chicken you are grilling. Bigger pieces require more time and smaller pieces may require less time.

• Once you have prepared the marinade for this dish, everything else is a breeze.

• I like making dishes that do not require a whole of lot of time, especially in the warmer weather when I like walking outdoors or biking.