Saturday, July 7, 2012

Recipe #178: Asian Grilled Chicken

Another winner from!  Amazing marinade, a good smokey teryaki combo with common ingredients.  I already had everything in my pantry- just had to pay five bucks for some chicken thighs!  The skin burned in the grilling, but that was perfect for me since I remove it anyways.  I definitely will do this again!


  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons teriyaki sauce
  • 1 teaspoon liquid smoke flavoring
  • 1 tablespoon molasses  (I used waffle syrup since I didn't have molasses- close enough!)
  • 1 tablespoon sesame seeds
  • 1 tablespoon brown sugar
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon garlic pepper
  • 2 teaspoons minced garlic
  • 1/4 cup canola oil (I used olive oil- I prefer it)
  • 8 skinless, boneless chicken thighs (I used bone-in, skin on!!)


  1. 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.  (I marinated overnight)
  2. Preheat an outdoor grill for medium heat.
  3. 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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