Polynesian Teriyaki Chicken

  • Servings: 4
  • Rating:


  • 8 chicken thighs (about 1-3/4 lbs.)
  • 1/2 cup Kikkoman Teriyaki Marinade & Sauce
  • 1 tablespoon onion powder
  • 1 tablespoon honey
  • 1 teaspoon grated fresh orange peel


Remove bone from each thigh, being careful to keep skin attached to meat. Cut each thigh lengthwise in half; place halves in large plastic bag.

Combine teriyaki sauce, onion powder, honey and orange peel; pour into bag over chicken. Press air out of bag; close top securely. Refrigerate 8 hours or overnight, turning bag over occasionally.

Thread 4 halves on each of 4 wooden or metal skewers.

Place skewers on grill 4 to 5 inches from hot coals. Cook about 8 to 10 minutes, or until chicken is no longer pink in in center; turn over occasionally. (Or, place skewers on rack of broiler pan. Broil 5 to 6 inches from heat source 8 minutes on each side, or until chicken is no longer pink in center.)