Mix the teriyaki sauce, peanut putter and red pepper together. Marinade the thighs in the sauce for 2 hours. If you like it hotter, add in the seeds from the chili pepper.
Remove the chicken from the marinade and shake off excess marinade. Place on a 375-400f grill over direct heat for 5 minutes. Flip and cook over direct heat for another 5 minutes.
[On the Big Green Egg, this was done using a grid extender so the meat is about 8-10 inches from the heat source.]
Move to indirect heat (adding the plate setter on an Egg. For a gas grill, you have one side or burner on and put the meat over an unheated area and close the lid) and cook at the same temp until the thighs hit 180f internal temp. This takes about 10-15 minutes at the 400f cooking temp, but go by the internal temperature.
I cheated and whisked up some more Yoshida sauce and peanut butter to use as a glaze as the thighs came off the grill. Garnish with thinly sliced green onion or some cilantro.
Goes great with Thai Me Up Stir Fried Noodles, BigOven recipe #179995
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|Serving Size: 1 Serving (60g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 92 (67%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 47.9mg||15 %|
|Sodium 57.2mg||2 %|
|Potassium 129.1mg||3 %|
|Total Carbohydrate 0.6g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.4g|
|Protein 10.6g||15 %|
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Calories per serving: 138
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