Ingredients
2 tbsp Worcestershire sauce
2 tbsp low sodium soy sauce
2 tbsp teriyaki sauce
1 tsp liquid smoke flavoring
1 tbsp molasses
1 tbsp sesame seeds
1 tbsp brown sugar
1 tsp paprika
0.5 tsp garlic salt
0.25 tsp garlic pepper
2 tsp minced garlic
0.25 cup canola oil
8 skinless, boneless chicken thighs
Directions
Step 1
In a resealable plastic bag, combine Worcestershire sauce, soy sauce, teriyaki sauce, liquid smoke, and molasses until the molasses has dissolved. Add sesame seeds, brown sugar, paprika, garlic salt, garlic pepper, minced garlic, and canola oil; mix well. Coat chicken thighs with the marinade, seal, and refrigerate for 4 hours, turning occasionally.
Step 2
Preheat an outdoor grill to medium heat.
Step 3
Remove chicken from marinade, shake off excess, and grill on preheated grill until the internal temperature of the chicken reaches 75°C, and the meat is firm and opaque, about 12 minutes per side. Discard any remaining marinade.