Grilled Teriyaki Chicken Thighs
Fried Rice and Stir-Fried Vegetables
Ingredients
- 2 lb boneless, skinless chicken thighs
- 1 (12-oz) bottle teriyaki sauce
- 2 green onions, sliced
Instructions
- Place all ingredients in a large zip-top plastic freezer bag. Seal bag; turn to coat, and chill 30 minutes.
- Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, discarding marinade.
- Grill chicken on a greased grill rack, covered, 8 to 10 minutes per side or until done.
Side Dish Ingredients
- 1 (12-oz) box fried rice mix
- 1 (16-oz) pkg frozen stir-fry vegetables
- 1 Tbsp soy sauce
Side Dish Instructions
- Cook rice according to package directions.
- Cook vegetables according to package directions; stir in soy sauce before serving.
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