Ingredients
8 skinless, boneless chicken thighs
2 tablespoons Worcestershire sauce
2 tablespoons low sodium soy sauce
2 tablespoons teriyaki sauce
1 teaspoon liquid smoke flavoring
1 tablespoon molasses
1 tablespoon sesame seeds
1 tablespoon brown sugar
1 teaspoon paprika
3 teaspoons minced garlic
1/3 tablespoon of red pepper hot sauce
1/4 cup olive oil
Directions
1. Mix together Worcestershire sauce, soy sauce, teriyaki sauce, liquid smoke, and molasses in a resealable plastic bag until the molasses has dissolved. Add sesame seeds, brown sugar, paprika, minced garlic, hot sauce, and olive oil; mix well. Coat chicken thighs with the marinade, seal in a bag, and marinate for 4 hours (or more) in the refrigerator, redistributing the chicken in the marinade occasionally.
2. Preheat an outdoor grill for medium heat.
3. Remove chicken from marinade and shake off excess. Grill on preheated grill until the chicken is firm and opaque, about 12 minutes per side. Discard any remaining marinade.