Boneless Chicken Thighs


1/3 cup soy sauce

1/4 Mr. Yoshida’s Original Teriyaki Sauce

3 tablespoons minced garlic

1 tablespoon black pepper

8 boneless chicken thighs


Whisk the spice and sauce ingredients and pour the marinade into a large plastic zipper bag.

Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag and seal. Shake a few times to coat chicken.

Refrigerate for 1 hour, turning bag once or twice.

Heat the grill to 325°.


Remove the chicken from the bag; discard the marinade.

Place chicken thighs onto the grill.

Cook for 30 minutes until done; an instant-read thermometer inserted into a chicken thigh should read 165°. Let stand for 5 or 10 minutes and then serve.

I recommend hickory or alder wood chips for this recipe.