Honey Teriyaki Chicken


  • 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
  • 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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