1/4 cup canola oil
8 skinless, boneless chicken thighs
2 tablespoons teriyaki sauce
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke flavoring
2 tablespoons low sodium soy sauce
1 tablespoon molasses
1 tablespoon brown sugar
1 tablespoon sesame seeds
1 teaspoon paprika
1/2 teaspoon garlic salt
1/4 teaspoon garlic pepper
2 teaspoons minced garlic
Directions
Molasses until dissolved Worcestershire sauce, soy sauce, teriyaki sauce, molasses, liquid smoke and mix in a resealable plastic bag. Mix thoroughly., Brown sugar, paprika, garlic, salt, garlic, pepper, sesame oil, add chopped garlic and canola Coat marinated chicken, seal, and sometimes pickles, chicken, distributing, and thighs marinated in the refrigerator for 4 hours.
Preheat an outdoor grill for medium heat.
Remove the chicken from the marinade and shake off excess. Grilled chicken grill preheated 165 degrees F (75 degrees C) to an internal temperature is reached, and until approximately 12 minutes per side, a solid and opaque. Take the remaining marinade.
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