Dutch Oven Teriyaki Chicken

Submitted by: Steve Riggs

8 boneless, skinless chicken thighs
1 cup brown sugar
1/2 bottle teriyaki marinade
onion, sliced
2 Tablespoons oil
3-4 cups cooked rice

Brown chicken in oil and onion, until moisture is gone and only oil remains. Sop up oil with paper towel. Sprinkle brown sugar over chicken. Pour teriyaki sauce over the top of that. Cover. Cook about 30-40 minutes. Serve with rice. (Serves 4)
Option: Try in oven or crock pot