Lone Star Grillz “Teriyaki Marinated Chicken Thighs” Santa Maria Grill

Remember to always wash your hands prior to preparing. Use food grade gloves where appropriate to prevent contamination.

Recipe and Ingredients:

• 2 pounds of boneless, skinless Chicken Thighs
• ½ cup Olive Oil
• ¾ cup of your favorite Soy Sauce (we used Kikoman)
• ¼ cup Worcestershire Sauce (we used Lea & Perrins)
• 1 tablespoon of your favorite Steak Sauce (we used A1)
• 1 tablespoon Coarse Ground Black Pepper
• ½ tablespoon Lemon Juice (fresh is best)
• 1 tablespoon Minced Garlic
• 1 tablespoon Brown Sugar (dark or light is fine)
• ½ teaspoon Minced Ginger
• IF YOU WANT HEAT add 1 teaspoon of Red pepper Flakes

Directions:

1. Mix Marinade (olive oil, soy sauce, Worcestershire sauce, steak sauce, black pepper, lemon juice, garlic, brown sugar, ginger) in a bowl and set aside.
2. Unpackage and trim your Chicken Thighs to your liking.
3. Place chicken and marinade in a sealed bag in the refrigerator for a MINIMUM of 2 hours, but 24 hours is BEST!
4. Light up your Santa Maria Grill (or whatever grill you have) to cook over direct heat with a small-medium sized fire (300-350 degrees Fahrenheit approximately).
5. Place Chicken on grill (do not rinse off marinade) and grill, flip accordingly until the chicken reaches an internal temperature of 190-200 degrees Fahrenheit in the deepest, coolest part of the center. You may use the Santa Maria Grill to your advantage here by raising/lowering the cooking grate as you go to achieve the best sear and texture as well as tenderness by controlling the heat and direct fire contact. Be careful of the sugars in the marinade burning on the sear, watch it closely.
6. Remove the Chicken from the grill, rest in foil for 5-10 minutes, SERVE AND ENJOY! We served with fresh cooked rice, soy sauce and garnished with chopped green onion.

Recipe by: Derek Perry