Boneless Chicken Legs

Place the chicken leg quarters on a cutting board. Using a boning knife, carefully remove the rib bones with short strokes. Scrape the knife's tip against the bone to separate the meat. Once most of the meat is detached, use a small, sharp knife to fully remove the bone.

To debone the thigh portion, make a slit with the boning knife to expose the bone. Scrape the meat off the bone using the knife's blade. Identify where the thigh bone connects to the leg bone. Cut between these bones to separate them. Hold the bone firmly and pull to remove. You should now have whole boneless leq quarters.

Mix the teriyaki sauce, water, honey, garlic, and black pepper in a zip-top plastic bag or other sealable container. Add the boneless chicken and let it marinate for 2-8 hours.

When ready to cook the chicken, heat a grill to medium heat. Grease the grill.

While the grill is heating, drain the marinade from the chicken into a saucepan. Bring to a boil for 3 minutes then let cool.

Place the chicken on the grill and cook for 6-7 minutes per side, basting occasionally with the marinade.

Remove the boneless chicken legs from the grill and let rest for 5 minutes, then slice or serve as desired.

cook's notes

Make extra of the marinade mixture and reserve the extra to serve as a sauce. You can use the marinade on boneless dark meat chicken instead of boning the meat yourself, if desired.