Teriyaki Ginger Muffin Pan Chicken Thighs Topped with Diced Carrots

For the Kiddos

Print
Mark Rating:
1 Star2 Stars3 Stars4 Stars5 Stars6 Stars7 Stars8 Stars9 Stars10 Stars
(1 votes, average: 9.00 out of 10)
  • Comments: 0
Published 121 marks

I Grill on two Weber Performer Platinum grills. I usually use the traditional Kingsford charcoal but sometimes I use lump coal or wood chunks. I…

View profile

Mark Description

If you're a fan of dark chicken meat, you'll like this Muffin Pan Chicken Thigh recipe!

Start off with boneless skinless chicken thighs. In a zip lock bag or bowl, marinate them in teriyaki sauce for thirty minutes.

Use a muffin pan that you don’t mind getting charred. Use a napkin to wipe the pan with olive oil. Place a couple slices of pickled ginger (the kind usually served with sushi) in the bottom of each muffin hole. Remove the chicken thighs from the teriyaki sauce and place one in each of the muffin holes. Ensure the smooth side is facing upward and bulging out like a muffin. Sprinkle the exposed chicken thighs with:
– Garlic Powder
– Onion Powder
– Black Pepper
– Cracked Sea Salt
– Cayenne Pepper
– Top with Diced Carrots

Set your grill up for direct heat. Place the muffin pan on the grill and grill at 400 for about 25 minutes or until the internal temperature of the chicken reaches 165 degrees. Remove and let it sit for 5 minutes before removing from the muffin pan.

Comments and Reviews

What do you think?

© 2015 Grill Marked. All rights reserved. All content protected.
Managed by Loggerhead Designs