Shelly's Recipe

TERIYAKI CHICKEN THIGHS

Category: Poultry I

8 large chicken thighs, skinned if desired
1/2 cup soy sauce
5 scallions, chopped
1/4 cup lime juice
2 tbsp dark brown sugar
1 tbsp honey
1 tsp crushed red pepper
1 clove garlic, minced

Place the chicken in a large resealable plastic storage bag. In a small bowl, combine the remaining; mix well and add to the chicken. Seal the bag and marinate in the refrigerator for about 8 hours, turning occasionally.

Preheat the grill to medium heat. Drain the chicken, reserving the marinade. With the grill lid open, cook the chicken over medium heat for 10 minutes per side, or until cooked through and no pink remains, basting often with the marinade, but only up until the last five minutes of cooking. Serves 4