"2-MINUTE WARNING" TERIYAKI CHICKEN yields 4 portions
recipe developed by The Clever Cleaver Brothers®
8 boneless chicken thighs
Marinade
1 cup soy sauce
1 cup grape juice
1/2 cup brown sugar
1 teaspoon garlic powder
1 teaspoon grated ginger
1 teaspoon sesame oil
1 tablespoon toasted sesame seeds
1. Trim excess fat off the chicken thighs. Rinse with cold water and pat dry with paper towels. Place in a large re-sealable plastic bag and refrigerate until ready to use.
2. In a bowl, combine the Marinade ingredients. Place marinade over the prepped chicken thighs and refrigerate the chicken for a minimum 3 hours, or overnight.
3. Preheat the barbecue grill to medium-high. Remove the chicken from the marinade and place on the grill. Discard the marinade. NOTE: NEVER baste with marinade that was used for raw meat.
4. Cook the chicken thighs on both sides until cooked but still juicy. You can use a meat thermometer to confirm that it has reached 170 degrees, or you can cut it open to confirm doneness. Enjoy!
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