Teriyaki Chicken Thighs on the Griddle
Prep Time: 15 minutes
Marinating Time 2 hours
Cook Time: 15 minutes
Total Time: 2 hours 30 minutes
Boneless skinless chicken thighs marinated in Mr. Yoshida's Original Gourmet Sauce with fresh garlic, then cooked on a hot griddle until juicy, golden, and perfectly caramelized.
Ingredients
Servings: 6
- 2-3 lbs boneless, skinless chicken thighs
- Salt and pepper to taste
- Mr. Yoshida's Original Gourmet Sauce enough to generously coat the chicken
- 4-5 fresh garlic cloves
Instructions
- Marinate. Pat the chicken dry and season lightly with salt and pepper. Place it in a stainless steel bowl or zip-top bag and pour Mr. Yoshida’s sauce generously over every piece. Add the fresh garlic cloves, seal or cover, and refrigerate for at least 2 hours or overnight.
- Preheat the griddle. Heat your flat-top griddle over medium-high heat. Remove the chicken from the marinade and let the excess marinade drip off. Discard the used marinade.
- Griddle it. Place the chicken on the hot griddle and cook undisturbed for 5–6 minutes. Flip and cook the second side for another 5–6 minutes, allowing the sauce to caramelize as the chicken cooks.
- Check and rest. Cook until the thickest part of each chicken thigh reaches 165°F on an instant-read thermometer. Transfer to a clean plate and let the chicken rest for 5 minutes before serving.
Notes
Works equally well on an outdoor grill over medium-high heat — watch the sauce closely so it caramelizes without burning.