In a large bowl, combine onions, jalapeños, garlic, thyme, brown sugar, soy sauce, vinegar, olive oil, Teriyaki sauce, cayenne pepper, salt and pepper. Mix well and add to a large resealable Ziploc bag.
Add the chicken breasts to the bag and refrigerate for a minimum of 4 hours (but preferably overnight).
Cook on a grill over medium heat until centers are no longer pink, approximately 5 minutes on each side. Meanwhile, return juices to a medium saucepan and bring to a boil. Cook, stirring for 10-15 minutes and serve over top of the cooked chicken.
The spice in this recipe can be catered to your liking! To decrease spiciness, omit jalapenos and cayenne pepper. To increase the spiciness, add other types of peppers such as scotch bonnet peppers or habanero peppers!
For best results, allow chicken to marinate overnight. At minimum, marinate for 4 hours.
If you know you’d like a super smooth sauce before you begin cooking, cut the onion into chunks (vs chopping) and throw the garlic cloves in whole. Toss the marinade ingredients into a food processor and puree until desired consistency has been reached.
Other fresh herbs can be added to the mixture, depending on what your tastebuds are craving. Parsley, chives and basil all contribute a unique and delicious flavor.
Grated fresh ginger adds a freshness to the sauce that you’ll love! Start with 1 teaspoon and increase according to your personal preferences.
Lime juice, lemon juice or a dash of orange juice will add fresh flavor to the marinade.
If using ziploc bags to store the delicious marinade in the refrigerator, be sure to double up on the plastic bag usage.