Grilled Teriyaki Chicken Thighs

I was working up in Seattle and did you know they have a thing for teriyaki? Ya, names like Best Teriyaki, Yummi Teriyaki, Teriyaki 1st, I love Teriyaki....there's a million of them. Anyway, I got home from my trip and made my own grilled teriyaki chicken and it was awesome.

 

The key to good grilled teriyaki is to marinate the chicken thighs for a couple of hours to infuse the flavor, but then remove the teriyaki sauce of the thighs so they're mostly dry before throwing on the grill. The reason is that you want to cook on a nice high heat to char the outside, but if you leave the sauce on, because of the sugar in the teriyaki sauce,  you just end up with a burning mess.

 

Ingredients:

Organic skinless boneless chicken thighs

Kona Coast Island Teriyaki Sauce

Basmati rice

Diced green onions
Sesame seeds

 

Preparation:

Place the chicken thighs in a large Ziploc bag. Marinate the chicken thighs in some teriyaki sauce for a couple of hours. When ready to cook, remove the chicken thighs from the bag and place on some paper towels and remove as much of the teriyaki sauce from the chicken thighs as you can.

 

Heat your grill to high. Use some spray canola oil to coat the chicken thighs and place on the grill. Cook the chicken thighs for about 5 minutes per side. If the grill is hot enough you should have some nice char and grill marks. Remove the chicken from the grill to a plate and cover with foil for 5 minutes.

 

To serve, take the chicken thighs and slice into 4 or 5 pieces and place on top of some basmati rice. Brush on some teriyaki sauce and garnish with diced green onions and sesame seeds.