Grilled Teriyaki Chicken

Marinade the chicken the night before for maximum flavor. Serve with roasted broccoli and rice. 

Let's get started.

Grilled Teriyaki Chicken

1 1/2 Lbs. Boneless Skinless Chicken Thighs

1/2 Cup Soy Sauce

3 Tbsp. Rice Wine Vinegar

1/4 Cup Brown Sugar

1 Tbsp. Sesame Oil

2 Tbsp. Garlic, minced

2 Tbsp. Ginger, minced

1 Tsp. White Pepper (black pepper is okay here too)

In a large resealable bag add in chicken, soy sauce, rice wine vinegar, brown sugar, garlic, ginger, pepper, and toss until well combined. Allow to marinate for a minimum of 4 hours or overnight.

Pre-heat your grill.

Grill your chicken thighs for 5-6 minutes on each side, or until an instant read thermometer registers 165 degrees Fahrenheit.

Remove from the grill and allow to rest for 8 minutes.

Serve and enjoy.

Follow me on Instagram @quirkyeating