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Ingredients
½ cup Water
- 4 tablespoons Mirin
- ½ cup Soy sauce
- 1 Tablespoon Dark sesame oil
- 2/3 cup C&H® Tubinado Sugar
- 2 teaspoons Garlic, finely minced
- 1 teaspoon Ground ginger
- ½ teaspoon Onion powder
- ¼ teaspoon Crushed red pepper
- 1 large Scallion, thinly sliced
- 2 pounds Boneless chicken thighs
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Instructions
Step 1
In a small saucepan, over medium high heat, whisk all ingredients together, except the scallion and the chicken. Heat until marinade comes to a boil; then, cool to room temperature. Stir in scallion.
Step 2
Place chicken thighs in a large bowl then add half of the marinade. Save the rest of the marinade to pour over the chicken after grilling. Cover and place in the refrigerator for at least 4 hours or overnight.
Step 3
Preheat the grill to medium heat. Grill the chicken for 7-8 minutes per side until the internal temperature registers 175°F. Discard marinade. Remove from heat and place on a serving platter. Allow the chicken to rest for 5 minutes. Brush remaining marinade on top of the chicken and serve immediately.
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