On the Grill: Teriyaki Chicken

This is a new favorite grilling recipe for me. I love anything that you can marinate* and throw on the grill. It just makes cooking easier when you have almost zero prep during the dinner rush hour. Just cook some rice and throw the chicken on the grill. Easy-peasy!

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.