Grilled Teriyaki Chicken

Ingredients:

Ginger Sesame Teriyaki Grilled Chicken

• 5 chicken legs, trimmed of fat, washed and dried

• 1 tsp each: salt, mustard, garlic powder,

• 1/2 tsp black pepper

• 2 to 3 sprigs fresh thyme leaves

• 1/2 cup Ginger Sesame Teriyaki Sauce (+ 3 tbsp for marinade)

1. Season chicken legs with seasonings and 3 tbsp Teriyaki sauce. Cover and let sit in the refrigerator for 2 to 3 hours.

2. Allow chicken to sit at room temperature for 30 minutes before grilling.

3. Heat grill on high temperature. Coat grill with oil/cooking spray before placing meat on top.

4. Place chicken skin side down on grill. Lower heat to low.

5. Cook for 20 to 25 minutes, turning every 4 minutes or so.

6. Baste with Ginger Sesame Teriyaki Sauce during last 10 minutes of cooking.

Serves: 5

Notes&Tips:

• In warmer weather, I cook on an electric grill. Sorry, but I do not mess with a charcoal grill; have had too many overdone or under-cooked meat. Kudos to those who do.

• This was my first contact with my outdoor grill since last fall. So I had a blast. I cooked the entire meal on it.

• The Ginger Sesame Teriyaki Sauce is on this website - just click on the link to access it.

• To check chicken for doneness, I used a toothpick inserted into the thickest part of thigh or drumstick. This has been my fail-safe go to for years. Feel free to use a meat thermometer if that's your fail-safe method. Your thermometer inserted into the thickest part of the chicken should read 165 °F.

• I find grilling bone-in chicken on the grill tastier and juicier. However, grilled boneless thigh is easier to grill than chicken breast. A little mistake is unnoticeable.

• I served this with grilled asparagus and zucchini. But any side, especially stir fried rice will make a wonderful side for this Teriyaki chicken.