I just got home from an awesome weekend down in Carson, CA at the CrossFit Games. It was a blast. I stayed with the FitAID team, a sponsor of mine, in a really cool house in Palos Verdes. It was a beautiful home up on a hill and there were about 20 of us staying there. They hired a chef to make us dinner every night which was so great. The first night he made spaghetti squash with ground beef and chicken with a coconut curry sauce. Night two was chicken and steak fajita night. And on the last evening he made barbecued chicken and ribs with asparagus and corn on the cob. It was all so so good!
This was my fourth year spectating at the CrossFit Games. It's always such a great place to network and connect with friends I've made all over the world through CrossFit. I connected with friends that I'd made while living in Australia and friends that I'd made last year when I went to Bali. I got to see all of my sponsors and friends who qualified to compete at the games. And although I'd hoped I'd be down there competing this year myself, watching the competition always fires me up to get back to training. And since I've been struggling with an injury for almost a year now, I needed that more than ever.
I wanted to prep some chicken for the rest of this week and it's been SO hot that I decided to light up the barbecue and marinate some chicken thighs. This is one of my favorite go to recipes!
Teriyaki Chicken Thighs
Prep 5 min + marinating time (from 2 hours to overnight)
Cooking 20 min
- 4 chicken thighs
- 1 garlic clove, minced
- 1/4 cup coconut aminos
- 1 tbsp honey
- 1/2 tsp ground ginger
- 1 tbsp rice vinegar
- 2 tbsp water
- 1 tbsp olive oil
- In a medium bowl whisk together the garlic, coconut aminos, honey, ginger, rice vinegar, water and olive oil.
- Add the chicken thighs, toss to combine, cover and refrigerate for a least a couple hours or overnight.
- Turn your grill to medium high heat.
- Cook chicken for 15-20 minutes, turning every 5 minutes, until cooked through.