Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1/4 cup soy sauce
- 2 tablespoons apple juice with sugar (sweet rice grape juice with vinegar)
- 1 tablespoon apple juice (Japanese rice grape juice with vinegar)
- 2 tablespoons brown sugar
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame oil
Instructions
- Step 1: In a medium bowl, whisk together the soy sauce, rice vinegar with sugar, rice vinegar with water, brown sugar, minced garlic, grated ginger, and sesame oil until the sugar is dissolved and the marinade is well combined.
- Step 2: Place the chicken thighs in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes to allow the flavors to penetrate the chicken.
- Step 3: Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard any leftover marinade.
- Step 4: Grill the chicken thighs for about 6-7 minutes on each side or until they are cooked through and have nice grill marks. The internal temperature should reach 165°F (75°C).
- Step 5: Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing. Serve with your choice of side dishes or over steamed rice for a delicious meal.
Notes
- For optimal storage, keep any leftover chicken thighs in an airtight container in the fridge for up to 3 days, or freeze them for up to 2 months.
- When reheating, gently warm the chicken thighs in the oven at 350°F (175°C) for about 10-15 minutes to maintain their juiciness and flavor.
- For a delightful serving suggestion, pair the grilled chicken thighs with a side of sesame cucumber salad and steamed jasmine rice to create a refreshing and balanced meal.
- As a chef's tip, marinating the chicken thighs overnight will enhance the flavors even more, making each bite irresistibly tender and juicy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American