I was looking for a marinade for the boneless, skinless, chicken thighs that I wanted to BBQ later. I came across this one on Allrecipes.com I did not have the smoke flavoring or sesame seeds and my son dislikes teriyaki sauce so I omitted all three ingredients. Also, I used olive oil instead of canola oil. The children devoured the chicken and my son’s friend, who joined us for dinner, asked me to let him know the next time I am making these so he can join us again. It was a hit.
- 2 TBS Worcestershire sauce
- 2 TBS low sodium soy sauce
- 2 TBS teriyaki sauce
- 1 tsp liquid smoke flavoring
- 1 TBS molasses
- 1 TBS sesame seeds
- 1 TBS brown sugar
- 1 tsp paprika
- 1/2 tsp garlic salt
- 1/4 tsp garlic pepper
- 2 tsp minced garlic
- 1/4 cup canola oil
- 8 skinless, boneless chicken thighs
Mix together Worcestershire sauce, soy sauce, teriyaki sauce, liquid smoke, and molasses in a resealable plastic bag until the molasses has dissolved. Add sesame seeds, brown sugar, paprika, garlic salt, garlic pepper, minced garlic, and canola oil; mix well. Coat chicken thighs with the marinade, seal, and marinate for 4 hours in the refrigerator, redistributing the chicken in the marinade occasionally.
Preheat an outdoor grill for medium heat.
Remove chicken from marinade and shake off excess. Grill on preheated grill until the chicken has reached an internal temperature of 165 degrees F (75 degrees C), and is firm and opaque, about 12 minutes per side. Discard any remaining marinade.
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