Honey Teriyaki Chicken
Ingredients
8 boneless, skinless chicken thighs | ||
3 tbs soy sauce | ||
2 tbs vegetable oil | ||
1 tbs honey | ||
2 tbs red wine vinegar | ||
1 tbs shallot, minced | ||
1 large garlic clove, minced | ||
1 small knob ginger, minced | ||
kosher salt and black pepper to taste |
Directions:
- Cut each chicken thigh into 6-8 pieces about 1 inch square.
- Combine remaining ingredients in a bowl and marinate chicken pieces for at least 30 minutes or several hours covered in the refrigerator.
- Remove from the refrigerator about 30 minutes before serving.
- Arrange chicken pieces on skewers that have been soaked in water for at least 3 minutes.
- Spray the grill with non stick spray.
- Cook the chicken overĀ coalsĀ for about 8-10 minutes per side or until chicken is firm to the touch and cooked through and lightly browned.
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