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Grilled Thai Chicken Thighs


Yield: 4 to 6 servings
Prep Time: 20 minutes
Marinate Time: 2 hours
Cook Time: 6 minutes

Thai Marinade
½ cup Kikkoman® Teriyaki Marinade & Sauce
½ cup water
¼ cup brown sugar
¼ cup Kikkoman® Rice Vinegar
3 tablespoons lime juice
1 tablespoon Chili-Garlic Sauce
1 tablespoon grated fresh ginger
1 tablespoon cornstarch
2 tablespoons fresh basil, coarsely chopped
1 tablespoon fresh mint, coarsely chopped

8 bone-in chicken thighs
Torn fresh basil and mint leaves (for garnishing)


  1. Stir together all Thai Marinade ingredients in a medium saucepan. Bring to a simmer over medium-low heat, stirring frequently. Remove from heat and let cool; stir in herbs. Set aside 1/4 cup mixture in a covered container in the refrigerator.
  2. Place chicken and remaining Thai Marinade in a large resealable bag and seal well; refrigerate for several hours or for up to 2 days.
  3. When ready to grill, allow reserved marinade to come to room temperature. Remove chicken from bag and discard marinade in bag. Cook on a well-oiled grill over medium heat for 3 to 4 minutes. Turn when nicely grill marked and cook over medium-low heat for another 8 to 10 minutes or until chicken is cooked through. Remove from grill to a platter and drizzle with reserved marinade. Garnish with basil and mint, if desired.


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