GRILLED TERIYAKI CHICKEN THIGHS

I can't believe I didn't post this recipe on here sooner. It is a family favorite and came to us from our friend Jared Haleck. Chicken thighs are so much more forgiving than breast meat is--you can overcook them but they don't dry out like white meat does. Make sure to marinate them for at least an hour before grilling. Try it today!

1/4 cup low-sodium soy sauce

2 tablespoons brown sugar

2 tablespoons rice vinegar

2 cloves garlic, minced

2 tsp. finely grated ginger (or 1/2 tsp. ground ginger)

1/4 tsp. crushed red pepper flakes

2 pounds boneless, skinless chicken thighs, trimmed of some excess fat

Toasted sesame seeds (optional)

In a resealable bag or shallow bowl, combine the soy sauce, sugar, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Add the chicken, tossing to coat. Marinate for at least one hour or up to 24 hours. 

Heat the grill to medium-high. Place the chicken on the grill and cook until brown and golden, 4 to 5 minutes. Flip the chicken and grill until cooked through, about 5 minutes longer. Sprinkle with sesame seeds and serve. We like to serve ours with rice, broccoli, and extra soy sauce.