This chicken is great to have on rice or ramen noodles
- Gluten Free
- Skillet or flat-top grill
- Gallon zip-top bag
- Small bowl
- Boneless skinless chicken thighs (2 lb)
- Gluten-free soy sauce (2 tbs)
- Brown sugar (2 tbs)
- Rice wine vinegar (1 tsp)
- Minced garlic (1 clove)
- Ground black pepper (1/8 tsp)
- Combine soy sauce, sugar, vinegar, garlic and pepper into bowl and mix
- Trim fat from chicken thighs and add to zip-top bag
- Pour mixture into bag and gently mix
- Refrigerate for at least 30 minutes
- Apply a small amount of oil to pan and heat over medium-high heat
- Cook chicken for 6-8 minutes per side until internal temp reaches 165F