1/3 cup Kikkoman Teriyaki Marinade & Sauce 3 green onions and tops, chopped 2 teaspoons paprika 1 teaspoon Kikkoman Rice Vinegar 8 chicken thighs (about 2-1/2 lbs.), boned 8- to 10- inch metal skewers
Combine teriyaki sauce, green onions, paprika and vinegar; pour over thighs in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat all thighs well. Refrigerate 2 hours; turn bag over occasionally.
Thread thighs onto skewers, leaving space between pieces. Place skewers on grill 4 to 5 inches from hot coals.
Cook 15 minutes, or until chicken is no longer pink in center, turning over frequently. (Or, place skewers on rack of broiler pan. Broil 4 to 5 inches from heat 8 minutes on each side, or until chicken is no longer pink in center.)