- Remove bone from each thigh, being careful to keep skin attached to meat. Cut each thigh lengthwise in half; place halves in large plastic bag.
- Combine teriyaki sauce, onion powder, honey and orange peel; pour into bag over chicken. Press air out of bag; close top securely. Refrigerate 8 hours or overnight, turning bag over occasionally.
- Thread 4 halves on each of 4 wooden or metal skewers.
- Place skewers on grill 4 to 5 inches from hot coals. Cook about 8 to 10 minutes, or until chicken is no longer pink in in center; turn over occasionally. (Or, place skewers on rack of broiler pan. Broil 5 to 6 inches from heat source 8 minutes on each side, or until chicken is no longer pink in center.)
Polynesian Teriyaki Chicken
ingredients
8 chicken thighs (about 1-3/4 lbs.)
1/2 cup Kikkoman Teriyaki Marinade & Sauce
1 tablespoon onion powder
1 tablespoon honey
1 teaspoon grated fresh orange peel
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
