- 2 Tablespoons Worcestershire Sauce
- 2 Tablespoons soy sauce
- 2 Tablespoons teriyaki sauce
- 1 teaspoon liquid smoke flavoring
- 1 Tablespoon molasses
- 1 Tablespoon toasted sesame seeds
- 1 Tablespoon brown sugar
- 1 teaspoon paprika
- 1/2 teaspoon garlic salt
- 3 cloves garlic, minced
- 1/4 Cup canola oil
- 8 skinless, boneless chicken thighs
Mix together Worcestershire sauce, soy sauce, teriyaki sauce, liquid smoke and molasses in a resealable plastic bag until the molasses has dissolved. Add the sesame seeds, brown sugar, paprika, garlic salt, minced garlic, and canola oil; mix well. Add the chicken and coat it well with the marinade. Seal the bag and place it on a plate. Marinade in the refrigerator for 4 hours, turning occasionally.
Preheat an outdoor grill for medium heat.
Remove the chicken from the marinade and shake off excess. Grill on preheated grill until the chicken has reached an internal temperature of 165 degrees and chicken is firm and opaque about 12 minutes per side. Discard any remaining marinade.