Teriyaki Chicken Thighs #4

By carvalhohm

Ingredients

• 8 large chicken thighs, skinned if desired (about 2 pounds)
• 1/2 cup soy sauce
• 5 scallions (green onions), chopped
• 1/4 cup lime juice
• 2 tablespoon dark brown sugar
• 1 tablespoon honey
• 1 teaspoon crushed red pepper
• 1 clove garlic, minced

Details

Servings 1
Adapted from mrfood.com

Preparation

Step 1

Place chicken in a large resealable plastic storage bag. In a small bowl, combine remaining ingredients; mix well and add to chicken. Seal bag and marinate in refrigerator for about 8 hours, turning occasionally.

Preheat grill to medium heat. Drain chicken, reserving marinade.

With grill lid open, cook chicken over medium heat for 10 minutes per side, or until cooked through and no pink remains, basting often with the marinade, but only up until the last five minutes of cooking (see Notes).

Notes:

For safety when using marinades, never consume a marinade that has come in contact with raw poultry, meat, or seafood, nor let it come in contact with cooked food unless the marinade has been brought to a boil and boiled for at least 3 minutes, stirring frequently.

This becomes a real eye-popper garnished with sliced scallions and lime wedges