Monday, July 11, 2016

Grilled Teriyaki Chicken Thighs

Here is my secret method for grilling sticky marinated chicken thighs.

I don't know where I learned this trick, but it's the best.

Take a big piece of aluminum foil and spray it with non-stick cooking spray.


The chicken stays so moist, there is no cleaning up a messy grill, and the chicken gets a gorgeous glaze w/ grill marks!
Trust me, it's the only way I will grill chicken.

I make this recipe almost weekly in the summer, so I have leftovers the next day for fried rice, chicken tacos or Henry's lunchbox.

Make sure you plan ahead, and marinate the chicken pieces overnight for best flavor.
Great for a summer BBQ party crowd, and so easy.

I kind of insist that you use boneless skinless thighs here, which I rarely do, you know I like bones and skin, however, for this recipe, boneless skinless works best.

Grilled Teriyaki Boneless Chicken Thighs:

10-12 boneless, skinless chicken thighs
1 cup teriyaki sauce
1/4 cup lemon juice
3 cloves garlic, minced
2 teaspoons sesame oil
big handful of chopped scallions
kosher salt & pepper
hot pepper flakes (optional)
sesame seeds

In a large glass bowl, mix up marinade ingredients and pour over chicken pieces.
Cover and place in the fridge overnight.


Sorry about the gross raw chicken pics.

Spray the foil (as mentioned above) and lay on the preheated HOT grill.
Place chicken pieces on the foil and close lid.

Grill about 8 minutes on each side until nice and glazed.
Serve over rice or with potato salad.


The Brussels sprouts rice recipe will be tomorrow's post! Stay tuned.

:)

8 comments:

Katie C. said...

We made steak on the grill last night. It seemed such a waste of the charcoal just to cook one thing so I made pork teriyaki skewers at the same time. Like you said multiple meals from one cooking session. I might have to try the aluminum foil trick next time.

We are swimming in zucchini so I think I will make some zoodles with pesto to go with the pork tonight. Some pesto will be going in the freezer for this winter.

Stacey Snacks said...

Katie
My basil plants are huge! I have six Varieties, so I think I'm going to make a pesto today as well! Thanks for the reminder

saphiresunset said...

So, I love teriyaki and want to try this recipe. I recently read the ingredients on the Kikoman's bottle. They use HFC syrup. Do you have a brand you like whose ingredients are "clean"? Thanks.

Stacey Snacks said...

Saphire,
I am sure there are all natural, organic teriyaki sauces out there.....try a REAL Japanese brand, from an Asian market.
I think my brand might be Kikoman!

Thanks, Stacey

Amen Kahwajy said...

You reminded me to go old school and say: "tin foil"!

Amen Kahwajy said...
This comment has been removed by the author.
Stephanie said...

I love the tip of grilling the chicken on foil. I always lose bits of my chicken on the grill which is very frustrating. Thanks for the recipe and this tip!

M. Points said...

Made this last night ...delicious! Thanks for the foil tip! Omitted the salt, however, because the teriyaki was salty enough and added some grated fresh ginger.