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Grilled BBQ Teriyaki Chicken Thighs

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Eric Tanikawa, SalesI polled our office on Chicken preference of White vs Dark meat. It was a split decision! So, I decided that Dark meat wins! This BBQ chicken recipe is juicy, flavorful and easy to do!

Teriyaki Glaze:

  • ½ cup soy sauce
  • 1 cup of water
  • 2 tablespoons cornstarch
  • 2 tablespoons of rice vinegar & pineapple juice
  • 1 cup of honey
  • (optional) pinch of cayenne pepper (this is suggested by Jamee Chambers of Chambers Consulting)

Whisk together the soy sauce, water, rice vinegar, pineapple juice, and corn starch in a medium saucepan. Then whisk in honey to dissolve then bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until thick, about 15 minutes. Keep about 1/2 cup warm for serving and set aside the rest for glazing.


  • 8 chicken thighs (skin on)
  • Canola oil
  • Salt and freshly ground black pepper

Fire-up the charcoal and place it on one side of the grill! In a bowl, drizzle canola oil, then salt & pepper the thighs.

For a “Sear” place the chicken directly over the coals, and cook on both sides for about 3 to 4 minutes. It will get a little charred!
Then, place the chicken on the other side of the grill (indirect cooking method), brush-on your chicken the teriyaki glaze, cover the grill for 35 mins, and heat the inside of the grill around 375 degrees. Then turn the chicken over to brush-on more teriyaki glaze and cook for another 15mins, and then take a temperature probe for reading of 165 degrees for the thighs to be done!

Enjoying eating the best grilled barbeque teriyaki chicken thighs ever! And dark meat is the way to go!

Eric Tanikawa, Sales


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