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.