That literally should be on the cover of a cooking magazine.
vaguelysticky
Normally I would be appalled at anyone that had no cool zone, but with thighs being a pretty low flare risk, you look like you are making the absolute most of your real estate
wshngtun
I love living in the pnw and have great teriyaki everywhere. But you have nailed it! Looks incredible!
Schneefs
Absolutely nothing better than chicken thighs on the grill. Anybody that eats breasts is a sucker for their trying to be healthy.
cperdigon
My uncle’s short too. I just took it out of there for my grandparents, are
markbroncco
That looks awesome! Did you marinate the chicken yourself or use a store-bought teriyaki sauce? I always struggle getting that nice sticky glaze without burning it on my kettle, any tips?
HawnStyle
Those chicken looks good on the Kettle! As for sauce, your Costco may have the Yoshida Gourmet Sauce or you can check Amazon. I tend to get the Korean brand BBQ sauces and add fresh cut ginger, garlic and puree pear/apple to the marinade. Add honey/sugar if you want it sweeter. Can add some miso for added umami. Just before ready to pull from fire, baste with a coat or two of sauce. A small cool zone could be helpful to prevent sugar burning. Or could cook the marinade down on the stove for dipping.
9 Comments
That literally should be on the cover of a cooking magazine.
Normally I would be appalled at anyone that had no cool zone, but with thighs being a pretty low flare risk, you look like you are making the absolute most of your real estate
I love living in the pnw and have great teriyaki everywhere. But you have nailed it! Looks incredible!
Absolutely nothing better than chicken thighs on the grill. Anybody that eats breasts is a sucker for their trying to be healthy.
My uncle’s short too.
I just took it out of there for my grandparents, are
That looks awesome! Did you marinate the chicken yourself or use a store-bought teriyaki sauce? I always struggle getting that nice sticky glaze without burning it on my kettle, any tips?
Those chicken looks good on the Kettle! As for sauce, your Costco may have the Yoshida Gourmet Sauce or you can check Amazon. I tend to get the Korean brand BBQ sauces and add fresh cut ginger, garlic and puree pear/apple to the marinade. Add honey/sugar if you want it sweeter. Can add some miso for added umami. Just before ready to pull from fire, baste with a coat or two of sauce. A small cool zone could be helpful to prevent sugar burning. Or could cook the marinade down on the stove for dipping.
Nice. I made the same thing on my Weber.
These need an after picture