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To make the marinade, mix
Soy Sauce (1/2 Tbsp)
Worcestershire Sauce (1/2 Tbsp)
Ketchup (1 Tbsp)
Brown Sugar (1/2 Tbsp)
in a small bowl.
Pour marinade over the
Boneless, Skinless Chicken Thighs (4 pieces)
and gently massage it into the chicken.
Let the chicken marinade in the fridge for at least 2 hours and up to overnight.
Grill or pan-fry the chicken over medium-high heat for about 2 minutes on each side or until fully cooked. Set aside.
In a small bowl, mix
Soy Sauce (1 tsp)
Worcestershire Sauce (1 tsp)
Brown Sugar (1 tsp)
Ground Black Pepper (1/2 tsp)
Salt (1/4 tsp)
Corn Starch (1 tsp)
Butter (1 Tbsp)
in a pan over medium-low heat, then add
Olive Oil (1/2 Tbsp)
Garlic (2 cloves)
. Saute until the onions are soft and translucent.
Add the black pepper sauce mixture, then turn up the heat. Let the sauce simmer for just a minute. This will allow it to thicken up.
Pour the sauce over the chicken, then serve right away. Enjoy!
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