TERIYAKI CHICKEN (aka chicken teriyaki, terribly clever, huh?)
3-4 lbs boneless, skinless chicken thighs
1 c. soy sauce
2 1/2 c. water
1 c. brown sugar
1 T. chopped garlic
2 T. worchesteshire sauce
1/2 c. pineapple juice (or 8oz can whatever pineapple w/juice you have on hand)
1. Whisk marinade ingredients, making sure brown sugar is fully dissolved.
2. Add chicken to marinade.
3. Marinate* at least overnight. I prefer 24 hours for more infused flavor.
4. Set grill to medium heat and cook until internal temperature reaches 165F. (Okay, I just cook it until it looks done with no pink inside. Does it sound more pro to have the temp warning?)
*Marinade is a noun. Marinate is a verb. I never gave it much thought until I was writing this recipe down. You can read more about the distinction here if you are so inclined. (You can still learn in the summer! I know, I'm such a dork.)
I'm linking this up with Robyn at Our Homeschool Home.