Grilled Teriyaki Chicken

Ingredients

• 6 Chicken Thighs (Boneless & Skinless)
• 1/2 Cup Soy Sauce
• 1/2 Cup Sweet Cooking Rice Seasoning (Kikkoman AJI-Mirin)
• 1/3 Cup Mirin ((I use the one with a purple cap))
• 1/4 Cup Brown Sugar
• 3 Tsp. Grated Ginger
• 2 Green Onions
• 1 Tbsp. Oil (Vegetable or Olive)

Instructions

1. 1

   Soak skewers in water until you're ready to grill.

2. 2

   Cut chicken thighs into 3 pieces and trim off excess fat.

3. 3

   In a bowl combine chicken thighs, soy sauce, sweet cooking rice seasoning, mirin, brown sugar, ginger, green onions, and oil.

4. 4

   Marinate in the fridge for half an hour.

5. 5

   Heat up grill to 475-500 degrees.

6. 6

   Take the skewers and pierce 4-5 chicken thighs on each stick.

7. 7

   Save the excess sauce.

8. 8

   Grill the chicken thighs for 12-14 minutes while turning them every few minutes.

9. 9

   While the chicken thighs are grilling, take the excess sauce and boil in a pot to kill the bacteria.

10. 10

    Once the chicken thighs are done take the excess sauce that was boiled and use a spoon or brush to glaze the sauce over the thighs.

11. 11

    Enjoy!