Orange Honey Teriyaki Chicken

Serves 4


2 lbs. boneless skinless chicken thighs, rinsed and patted dry.


1/3 c. soy sauce

1/3 c. chicken broth

2 tbsp. sherry or miren

3-4 cloves garlic, finely grated

1 orange, zested and juiced

1/4 tsp. ground ginger

1/2 tsp. onion powder

1/4 tsp. ground black pepper

2 tbsp. honey

1 tbsp. cornstarch


Whisk together all the marinade ingredients together in a large bowl. Add chicken thighs to bowl and toss chicken to evenly coat with marinade.

Get your grill fired up. Remove the chicken from marinade and grill for 10-15 minutes per side or until the chicken is cooked through.

Serve up with some sticky rice and steamed vegetables. Enjoy!
OAMC Version:
Mix together the marinade. Place it in a sandwich bag and put that bag inside a gallon-size freezer bag containing the raw chicken. Freeze. On cooking day, thaw completely. Combine the chicken and the marinade together and let it rest for ten-twenty minutes. Remove chicken from marinade and grill or broil it until cooked through.