Ingredients
4
4 servings
- •2 tablespoons Worcestershire sauce
- •2 tablespoons low sodium soy sauce
- •2 tablespoons teriyaki sauce
- •1 teaspoon liquid smoke flavoring
- •1 tablespoon molasses
- •1 tablespoon sesame seeds
- •1 tablespoon brown sugar
- •1 teaspoon paprika
- •0.5 teaspoon garlic salt
- •0.25 teaspoon garlic pepper
- •2 teaspoons minced garlic
- •0.25 cup canola oil
- •8 skinless, boneless chicken thighs
Instructions
- Mix together Worcestershire sauce, soy sauce, teriyaki sauce, liquid smoke, and molasses in a resealable plastic bag until the molasses has dissolved. Add sesame seeds, brown sugar, paprika, garlic salt, garlic pepper, minced garlic, and canola oil; mix well. Coat chicken thighs with the marinade, seal, and marinate for 4 hours in the refrigerator, redistributing the chicken in the marinade occasionally.
- Preheat an outdoor grill for medium heat.
- Remove chicken from marinade and shake off excess. Grill on preheated grill until the chicken has reached an internal temperature of 165 degrees F (75 degrees C), and is firm and opaque, about 12 minutes per side. Discard any remaining marinade.
Nutritional Facts
Per 4 servings
- Calories: 510
- Carbohydrate: 12g
- Fat: 33g
- Fiber: 1g
- Protein: 40g
- Sugar: 8g
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