With the present weather conditions, nobody wants to get stuck inside cooking.
This receipe puts the grill to work.
Enjoy
Lew
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From The Warped Mind And Inclined Galley Of Lew Hodgett
INGREDIENTS:
12, Chicken thighs (Family pack complete with skin and fat) 2 Cups, Teriyaki sauce 2 Cups, WaterDIRECTIONS:
Mix Teriyaki sauce and water together for marinade.
Marindae chicken thighs and refrigerate overnight in a covered container.
Place chicken thighs, skin side down, on a hot grill, 350F, about 6"-8" above coals or gas burners.
Keep an eye on chicken.
(When chicken begins to heat up, melting chicken fat can cause flare-up.)
(Keep a water spray bottle handy)
Turn chicken chicken thighs after about 10 minutes.
Continue grilling until fat quits running, then remove to a wire rack.
Allow to rest 10-20 minutes before serving.
The grilling process has consumed all the chicken fat.
Optional:
Remove skin before serving.