Teriyaki Chicken Thighs
In our second grilled chicken recipe this week, this is long-time favorite from Steve. Long before I met him, he would make a big batch of Teriyaki Chicken Thighs for camping trips. When we were first married, they became a favorite of our whole family for camping and summer gatherings. This recipe accomplishes three things: it is easy to make, easy on the budget and delicious.
It’s no secret, Steve’s special ingredient is Dry Vermouth. He loves to cook with vermouth even better than wine. My Dad accused him once of even putting vermouth in the pancakes! (he did not). In this recipe, it makes a great addition to the sweet and salty teriyaki blend.
After adding the soy sauce and vermouth, add the sesame oil and Worcestershire sauce.
Costco Chicken.
Do you buy chicken like this at Costco? If not, try it! We buy, cut up the individual packs and freeze. Generally each pack has 4 pieces in of thighs. They also sell chicken breasts, legs and wings in this type of freezable packaging.
After adding the liquid ingredients, time for the brown sugar. Then add the minced garlic.
Finally, add the sesame seeds.
Give it all a good whisk. Next take the onions and simply slice them in half so they will fit into a zip freezer bag.
Like other marinades, we like to use 2 freezer bags to ensure it does not leak.
Marinate for at least 12 hours in the refrigerator.
We have gone as long at 48 hours in the marinade. Much longer than that and the chicken loses it’s texture. Turn a couple of times while marinating.
Next it’s time to grill! This recipe is so easy, the chicken will grill anywhere from charcoal to a gas grill to a smoker.
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On this night we had with simple white rice and grilled zucchini and yellow squash.
While grilling the veggies, the chicken can be kept warm on a top rack of the grill.
Yum! This is so juicy inside while crispy on the outside. The flavor of the teriyaki permeates throughout the whole chicken.
Steve was once again, in his happy place, cooking while outside in the mountains! We were in the cutest little cabin in a camping resort called Mountain Top Resort. I call it “camping” while it really is more like “glamping.”
Grilled Chicken Teriyaki Thighs
Ingredients
- 8-10 Chicken Thighs
- 1 1/2 cups low sodium soy sauce
- 1/2 cup dry vermouth
- 2 tablespoons Worcestershire Sauce
- 1 tablespoon roasted Sesame Oil
- 1/2 cup light brown sugar
- 2 tablespoons roasted sesame seeds
- 2 cloves garlic, minced
- 3 green onions, halved
Instructions
- Mix all ingredients, except the chicken and green onions, into a medium size bowl. Whisk until blended.
- In a large freezer plastic bag, add the chicken and onions, pour chicken into the bag and seal.
- Place the sealed bag in the refrigerator overnight (12 hours).
- Heat the grill to medium high. Place chicken thighs on the grill. Cook about 25 minutes, depending on the size of the thighs. Turn often to prevent burning.
- Remove and serve. Enjoy!
