Teriyaki Thighs

This recipe is from kiwiandbean.com from Pinterest. I renamed the dish from One Skillet Sweet 'n Salty Chicken Thighs. I added a rub to the thighs and instead of searing in a skillet; I grilled (or rather Rob grilled!) the thighs for 3-4 minutes on each side to sear in the juices. From there I did follow the original directions. Or of course you can pan fry in a little olive oil...Thighs really retain their moisture and this dish is a keeper!

Ingredients for Dry Rub:

• 2 teaspoons salt
• 1 teaspoon pepper
• 2 teaspoons granulated garlic
• 2 teaspoons smoky paprika
• 6-8 boneless, skinless chicken thighs

Directions for Dry Rub and Grilling:

Combine the Dry Rub ingredients.

Brush both sides of the thighs lightly with olive oil. Sprinkle the rub generously on both sides of the chicken thighs.

Preheat your grill to 400-degrees.

Grill the chicken thighs for 3-4 minutes on each sides.

Remove and place in a large skillet.

Ingredients for Teriyaki Sauce:

• 1 1/2 tablespoons apple cider vinegar
• 1 1/2 tablespoons tamari
• 1 1/2 tablespoons pure maple syrup
• 1/8 teaspoon ground black pepper

Directions for finishing the thighs:

Combine the Teriyaki Sauce ingredients and pour over the thighs that have been seared on the grill. Bring to a boil.

Turn down the heat slightly and let the mixture lightly boil to reduce. Flip the thighs every minute or so; to ensure they are completely coated in the glaze.

Remove from the heat when the thighs are cooked through and the sauce becomes thick and syrupy.

Note to self: 

If freezing serving here is an excellent accompaniment.

Stir Fry with Rice Noodles (blog: 8-20-2020 label: rice)