“Grilled Teriyaki Chicken with Marinade”
READY IN:
5hrs 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 2 lbs chicken thighs, boneless, and skinless
  • 20 ounces of kikoman teriyaki sauce
  • 5 ounces of dynasty sesame seed oil
  • 3 cloves of minced garlic
  • 1 diced fresh gingerroot (to taste, can use ground ginger)
  • 1 bunch Anjou pear, thinly sliced Green Onions (cut into wheels, divided use)
  • ground black pepper (to taste)
  • 2 tablespoons sesame seeds

Directions

  1. Rinse and dry the chicken thighs.
  2. Divide the green tips of the green onion from the sliced white base.
  3. Combine all the ingredients (leaving out the sesame seeds and green onion tips) into a one gallon Ziplock bag.
  4. Let the chicken marinade for at least 4 hours in the refrigerator (I let it go overnight).
  5. Grill the chicken until done.
  6. Garnish with remaining green onion tips and sesame seed.

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