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)
- 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.
- 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.
- 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.
- 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)