Marinated Chicken Thighs
After trying a lot of chicken thigh marinades and using my neighbors as guinea pigs, the combination of Worcestershire, soy, and teriyaki in this recipe was branded by all as simply delectable!
Worcestershire sauce
2
tablespoons
low-sodium soy sauce
2
tablespoons
teriyaki sauce
2
tablespoons
liquid smoke flavoring
1
teaspoon
molasses
1
tablespoon
sesame seeds
1
tablespoon
brown sugar
1
tablespoon
paprika
1
teaspoon
garlic salt
½
teaspoon
garlic pepper
¼
teaspoon
minced garlic
2
teaspoons
canola oil
¼
cup
skinless, boneless chicken thighs
8
 Mix Worcestershire sauce, soy sauce, teriyaki sauce, liquid smoke, and molasses together 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.
