Teriyaki Chicken Thighs

8 large chicken thighs (about 2 pounds) — skinned if desired
1/2 cup soy sauce
5 scallions (green onions) — chopped
1/4 cup lime juice
2 tablespoon dark brown sugar
1 tablespoon honey
1 teaspoon crushed red pepper
1 clove garlic — minced

Place chicken in a large resealable plastic storage bag.

In a small bowl, combine remaining ingredients; mix well and add to chicken. Seal bag and marinate in refrigerator for about 8 hours, turning occasionally.

Preheat grill to medium heat. Drain chicken, reserving marinade.

With grill lid open, cook chicken over medium heat for 10 minutes per side, or until cooked through and no pink remains, basting often with the marinade, but only up until the last five minutes of cooking


Pyrex Prepware 3-Piece Glass Mixing Bowl Set

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