‘Ohana means family, and family means you always have someone to cook with! Only parents should use the grill, but kids can measure out the marinade ingredients and sprinkle on the sesame seeds.
Serving Size: 1 thigh145 0g 7g 14g 6g 1/2
- 1/4 cup ketchup
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons minced fresh garlic
- 2 teaspoons minced fresh ginger
- 2 teaspoons dark sesame oil
- CHICKEN TERIYAKI:
- 8 boneless, skinless chicken thighs (about 4 ounces each)
- Sesame seeds, toasted in a skillet
- Scallion tops, cut into 2-inch-long strips (optional)
How To Make It
- Place the chicken thighs in a gallon-size resealable plastic bag and add the marinade ingredients. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, then place it in a bowl and refrigerate it for at least 4 hours (preferably overnight), turning the bag occasionally. Remove the meat from the refrigerator 20 minutes before grilling.
- Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.
- Remove the chicken from the bag and discard the marinade. Grill the thighs until they are no longer pink inside, about 5 minutes per side on a gas grill.
- Transfer the thighs to a cutting board and let them rest for about 5 minutes, then slice each piece at a diagonal. Sprinkle on the toasted sesame seeds. Serve over rice, garnished, if you like, with scallion strips.