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Grilled Hawaiian Teriyaki Chicken

Ingredients

• 1 1/2 lbs chicken thighs boneless, skinless
• 1 cup soy sauce
• 1 cup brown sugar packed
• 1 cup pinapple juice
• 4 cloves garlic chopped
• 1 tbsp ginger fresh, minced

Instructions

• Place chicken thighs in gallon-sized Ziploc bag, set aside.
• Combine remaining ingredients in medium-sized mixing bowl and mix until sugar dissolves.
• Pour marinade over chicken, press air out of bag, and seal tightly.
• Refrigerate overnight (or at least 4 hours).
• Heat grill to medium heat.
• Remove chicken from bag and set aside. Do NOT discard marinade.
• In a medium saucepan, bring marinade to a simmer and simmer for 5-10 minutes.
• Place chicken on grill and brush some of the hot marinade over the top (do not place brush back in marinade after brushing the chicken).
• Continue to grill chicken until done (165 degrees internal temp).
• Place cooked chicken in a baking dish and pour remaining hot teriyaki marinade over the top.
• Serve immediately.

Equipment

• Outdoor Barbecue Grill

The source of this recipe article is from the site

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