Chicken On A Stick

• 4 Skinless boneless chicken thighs
• 1/2 tbsp Teriyaki sauce
• 1/2 tsp Lawrys season Salt
• 1/4 tsp Pepper mill ground black pepper
• 8 Skewers wooden or stainless steel

1. Season thighs after rinsing and marinate in teriyaki, Fire up grill.
2. Get charcoals white hot .
3. I prefer to grill chicken thighs whole turning frequently every 5 min until done and juices run clear, remove from grill rest 10 min then slice diagonally one inch thickness after resting and place on skewers about three slices per thigh
4. Some prefer to slice and add to skewer first but I think chicken is a little dryer this way and easier to burn.
5. Try and enjoy let me know what you think

chicken thighs, teriyaki sauce, salt, pepper, skewers

Taken from cookpad.com/us/recipes/350291-chicken-on-a-stick (may not work)