Grilled Teriyaki Chicken Thighs

By McLean

Ingredients

• 8 large chicken thighs
• 1/2 cup soy sauce
• 5 scallions, chopped
• 1/4 cup lime juice
• 2 tablespoons dark brown sugar
• 1 tablespoon honey
• 1 teaspoon crushed red pepper
• 1 clove garlic, minced

Details

Servings 4

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.