Ingredients

The following ingredients have 4 Servings
  • 1½ lbs chicken thighs ((boneless, skinless))
  • ⅔ cup teriyaki chicken marinade ((see recipe or use your favorite brand))

Instruction

  • In a seal-able gallon plastic bag or storage container, combine marinade ingredients with chicken thighs and let sit in the refrigerator for at least 30 minutes or overnight (up to 24 hours).
  • To get started, clean, oil, and preheat grill to medium-high heat (375°F-450°F / 191°C-232°C).
  • Meanwhile, remove the chicken from the marinade and gently shake off any extra marinade. Then, place the marinated chicken on the grill grates and let it cook for 5-6 minutes with the grill cover closed to maintain the heat.
  • Use tongs to flip the chicken thighs. The chicken should easily be able to come off of the grill (this is when you know it's done). Cook the boneless chicken thighs for an additional 5-6 minutes on the second side. Use a digital thermometer to make sure the internal temperature reaches 165°F (74°C).
  • Once cooked, remove the chicken from the grill and let rest for 3-4 minutes. Slice and serve warm.