Chicken Thighs Teriyaki (Marinated and Grilled)
- Ready In:
- 2hrs 55mins
- 1⁄4 cup low sodium soy sauce
- 2 tablespoons orange juice
- 1⁄2 teaspoon fresh ginger, grated or 1/8 teaspoon ground ginger
- 1 garlic clove, chopped
- 1 dash ground red pepper
- 2 lbs chicken thighs, 8 pieces
- For the marinade, in a resealable plastic bag, combine the soy sauce, orange juice, ginger, garlic and red pepper.
- Remove skin from chicken, if desired. Add chicken to the marinade and refrigerate 2-24 hours, turning occasionally.
- Preheat grill to medium.
- Remove chicken from marinade and grill, covered, for 50-55 minutes or until tender and no longer pink (180 degrees F.) turning once.
Questions & Replies
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I used orange-pineapple juice, doubled the garlic, and marinated for about 8 hours. My grill just died, so I baked the thighs in the oven for 15 minutes at 400, then 25 more at 350. The flavor was wonderful! It wasn't overpowering, but it was strong enough that I didn't want to have anything too fancy on the side to detract from the taste. I served with rice cooked in broth, and french style green beans.
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