Double Marinated Grilled Chicken

• Skinless Chicken Thighs
• Yellow Onions
• Carb Solutions Teriyaki Marinade
• Soy Sauce
• Olive Oil
• Ginger Powder
• Clove Powder
• Pepper
• Minced Garlic
• Cayenne Powder (Optional)

1. The amount of chicken will depends on the amount of marinade. Basic mixture is 4 parts Teriyaki Marinade to 1 part Soy Sauce and Olive Oil use the remaining spices to taste. Shake or blend thoroughly.
2. I use foil trays because it reduces clean up time but any oven safe roasting dish will suffice. Place chicken on a bed of sliced onions and place remaining onions on top, again the amount of onions depends on the amount of chicken/pans used. Coat the chicken thoroughly with marinade mixture. Cover and let sit in a refrigerator for at least 4 hours, overnight is OK. For best results let marinated chicken come to near room temp and place in a 350 degree oven for 1 hour or until thoroughly cooked in the covered pan. Time will vary depending on the amount of chicken in the pan, do not overcook.
3. Let chicken go through another cooling cycle in the cooked juices before grilling on a barbeque grill. Apple wood is the best for adding smokey flavor.
4. Presented by Dave Kinney

chicken thighs, yellow onions, teriyaki marinade, soy sauce, olive oil, ginger powder, clove powder, pepper, garlic, cayenne powder

Taken from www.epicurious.com/recipes/member/views/double-marinated-grilled-chicken-1224075 (may not work)