Grilled Teriyaki BBQ Chicken Thighs
GRILLED TERIYAKI BBQ CHICKEN THIGHS
Marinated in Yoshida sauce and grilled to perfection, these chicken thighs are juicy, flavorful, and perfect for any occasion.
Equipment
- 1 Grill or Cast Iron Pan
- 1 Plastic Bag or Container for Marinating
- 1 Instant Read Thermometer
Ingredients
- 2 lbs Boneless, Skinless Chicken Thighs
- 1 cup Yoshida sauce or similar teriyaki-based sauce
- 2 tbsp Sriracha sauce
- 2 tbsp Sweet Chili Sauce
- 2 stalks Green Onions finely chopped for garnish
- 1 tbsp Toasted Sesame Seeds for garnish
- Salt and pepper to taste
Instructions
- Prepare the Marinade: In a mixing bowl, combine Yoshida sauce, Sriracha, sweet chili sauce, salt, and pepper.2 lbs Boneless, Skinless Chicken Thighs, 1 cup Yoshida sauce, 2 tbsp Sriracha sauce, 2 tbsp Sweet Chili Sauce, Salt and pepper to taste
- Marinate the Chicken: Make small slits in the thicker parts of the chicken thighs to allow deeper marinade penetration. Place the chicken in a plastic bag or container and pour the marinade over it. Ensure all pieces are well-coated. Seal and refrigerate for 48 hours, turning occasionally.
- Grill the Chicken: Preheat your grill to high heat. Remove chicken from the marinade (discard used marinade) and grill for about 3-4 minutes on each side or until the internal temperature reaches 155°F.
- Rest and Serve: Remove chicken from the grill and let it rest for 10-15 minutes to allow juices to redistribute. Garnish with sesame seeds and green onions before serving.2 stalks Green Onions, 1 tbsp Toasted Sesame Seeds
Notes
FAQs
Q: Can I make my own marinade?
A: Absolutely! While I use Yoshida sauce for convenience, you can create a similar marinade with soy sauce, sugar, and additional flavors like garlic or ginger for a more personalized touch.
Q: How long can I marinate the chicken for? Is longer than 48 hours okay?
A: While 48 hours is ideal for this recipe to balance flavor infusion and texture, marinating longer can lead to overly soft or mushy meat due to the breakdown of proteins. It’s best not to exceed 48 hours to maintain the best texture and flavor. If you plan to marinade for less than 24 hours, I would recommend finishing the chicken with some reserve marinade that has been reduced down.
Q: Can I use bone-in, skin-on chicken thighs instead?
A: Yes, bone-in chicken thighs will work well and can add more flavor to the dish. However, it’s important to note that due to the marinade, the skin won’t become crispy when cooked. I personally prefer to remove the skin to avoid soft, unappealing texture, but you can leave it on if you enjoy that or plan to crisp it up in a different way. Adjust the cooking time slightly as bone-in meat typically takes longer to cook.
Q: What if I don’t have a grill?
A: No grill, no problem! A cast-iron skillet on high heat works great too. Just be sure to get that skillet really hot to achieve similar char marks and flavor.
Deep Dive: Understanding BBQ Chicken
Origins and Evolution: Teriyaki, a cooking technique and flavor originally from Japan, involves grilling or broiling ingredients with a glaze of soy sauce, mirin, and sugar. This method made its way to Hawaii with Japanese immigrants, who were among the many groups that migrated to Hawaii to work on sugar plantations in the late 19th and early 20th centuries. Over time, the original teriyaki recipe underwent various adaptations to suit local tastes and ingredient availability in Hawaii. This led to the creation of the Hawaiian teriyaki version, which is sweeter and often uses ingredients like pineapple juice for a unique local twist.
As teriyaki dishes became popular in Hawaii, they were naturally combined with the island’s love for barbecue, leading to dishes like teriyaki BBQ chicken. This fusion reflects the melting pot of cultures in Hawaii and shows how traditional recipes can evolve in new environments.
Modern Adaptations and Cooking Techniques: In contemporary Hawaiian cuisine, teriyaki BBQ chicken is a staple at family gatherings and local eateries, often served at luaus and plate lunches. The adaptation using Yoshida sauce, as in our recipe, is a perfect example of how convenience has shaped modern cooking practices. While traditional teriyaki might require simmering and reducing the sauce, pre-made marinades offer a quick alternative that suits the fast-paced lifestyle of today while maintaining delicious results.
Enhancing Flavor and Texture: To further elevate the dish, techniques like marinating for an extended period and making small slits in the meat are employed. These steps ensure that the marinade deeply penetrates the chicken, enhancing flavor and tenderizing the meat. Grilling the marinated chicken on high heat not only imparts a smoky char but also caramelizes the sugars in the marinade, creating a complex flavor profile. This method showcases a blend of traditional practices and modern culinary techniques, emphasizing efficiency without sacrificing taste.
Marinating and Cooking Dark Meat: Chicken thighs are darker meat with more fat, making them juicier and more flavorful than breast meat. Marinating them for an extended period enhances these qualities, and cooking to 155°F with carryover cooking up to 165°F ensures they’re perfectly tender yet fully cooked.
Simplifying Gourmet Flavors: This recipe is designed to maximize flavor with minimal effort. By using a robust pre-made marinade and straightforward cooking methods, you achieve gourmet-like results without the complexity. This approach aligns with the 80/20 principle, focusing on techniques that provide the most significant impact with the least effort.