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.

:)