Domesticated Sundays

Teriyaki Grilled Chicken

No Breasts, Just Thighs

  1. First thought that comes to mind: Chicken teriyaki bowls
  2. Great for: BBQs
  3. Inspiration: The teriyaki chicken on the lunch set menu at the local Japanese restaurant
  4. Tips & Tricks: You can also bake these in the oven too
  5. Pairs well with: Rice bowls with avocados

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4 Boneless chicken Thighs

1 Red Onions

5 Green Onion Stems

1 Lemon


Ingredients for Marinade:

1/4 cup soy sauce

1/8 cup water

1 tablespoons Mirin/sweet rice wine

1/8 cup sugar (either white or brown)

3 garlic cloves

1 tablespoon minced ginger

1 teaspoon Siracha



  1. Combine all the ingredients for marinade together. You may need to heat it up in a microwave safe bowl on intervals of 20 seconds until the sugar dissolves. Cook the marinade. Let the marinade cool.
  2. Cut the red onions in eights/wedges across the head of the onion. Keep the head intact, that way each piece will stay together and the pieces will not fall through the grill.
  3. Add the chicken, red onions and green onions to the marinade.
  4. Marinade for 2 hours, up to overnight.
  5. Grill all contents on the bbq grill until all items are cooked thoroughly.
  6. Squeeze lemon on top of the chicken to add just the right amount of acidity.
  7. Serve with avocado, rice, or salad!


This entry was published on December 7, 2014 at 1:39 am. It’s filed under Uncategorized and tagged , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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