Teriyaki Chicken Thighs

If you've followed this blog for long, you know that chicken is a pretty common recipe.  Chicken breast, that is.  I rarely make the whole thing, or use other parts like the wings or legs.  I guess I'm just more comfortable using the chicken breast.  But I'm trying to branch out, so here is a new recipe with chicken thighs.

INGREDIENTS

1/2 pound boneless, skinless chicken thighs
1/4 cup low-sodium soy sauce
1 tablespoon brown sugar
1 tablespoon rice vinegar
1 clove garlic, crushed with a garlic press or minced
1/4 teaspoon red pepper flakes
1 teaspoon sesame seeds
1 cup brown rice

DIRECTIONS

1. Combine soy sauce, brown sugar, vinegar, garlic and red pepper flakes and stir until sugar dissolves. 
2. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.
3. Heat grill to medium (350 degrees F). 
4. Cook rice according to package directions.
5. Grill chicken for about 10 minutes. Flip the chicken and grill until almost cooked through, about 5 minutes longer. 
6. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.

VERDICT

This is yummy.  I'm still a little leary of non-breast chicken pieces (they seem kind of fatty), but the flavor was great. And throwing it on the grill is always quick, easy, and mess-free.

NUTRITION

Calories:  201
Protein:  29g
Fat:  6g