This Grilled Teriyaki Chicken Thigh recipe is gluten free, paleo, and Whole30 compatible. It’s a simple healthy dinner that goes great with rice or veggies. Great for busy families, the marinade takes less than 30 minutes and cooks up on the grill in no time!
Guys. Today I’ve got something awesome for you – 5 Gluten Free Recipes to Kick Off Summer! I’ve teamed up with 4 other great gluten free bloggers to bring you a fun and delicious menu you’ll want to make all summer long. I’m telling you, you’re gonna love these recipes. Here’s the lineup:
- Strawberry Rose’ Spritzer from Jennifer at Wanderlust and Wellness
- Chopped Thai Brussels Sprout Salad with Creamy Almond Ginger Dressing from Ellie at Hungry by Nature
- Mexican Street Corn and Tomato Salad by Mary at Mary’s Whole Life
- Healthy Teriyaki Chicken Thighs from Taryn (yours truly) at Hot Pan Kitchen
- Gluten Free Berry Crisp from Ashlea at All The Healthy Things
I mean, just look at this food!
Be sure and click over to their recipes to check them out!
Now let’s talk about my contribution – gluten free teriyaki chicken thighs!
Before we get to the recipe, here are some answers to common questions about teriyaki chicken.
Is Teriyaki Chicken Gluten Free?
Typically no, because it’s traditionally made with soy sauce and soy sauce is usually made with wheat.
Does Teriyaki Have Soy?
Yes. As mentioned above, teriyaki is traditionally made with soy sauce. This recipe uses coconut aminos to replace the soy sauce.
What Is A Good Side Dish With Teriyaki Chicken?
There are lots of options! In addition to the great recipes mentioned above, you can go with plain cooked rice, roasted veggies – whatever sounds good. Here are more specific suggestions:
Now let’s get to the recipe people!
How To Marinate Teriyaki Chicken
First you’ll want to start with the teriyaki marinade. In a large measuring cup (one used for liquid), pour in the coconut aminos and balsamic vinegar. Measure out the tablespoon of sesame oil and add that as well.
Peel a large clove of garlic and put it through a garlic press, scraping the pressed garlic into the large measuring cup. Also measure out the kosher salt and ground ginger with a measuring spoon and dump it on in.
Wash the scallions and remove any pieces that are shriveled or brown. Then using a large sharp knife and a cutting board, slice the dark and light green portions into small pieces.
Discard the bottoms and place the dark and light green pieces in the cup with everything else. Stir to combine, either with one of the measuring spoons or a small whisk.
Take out a large sealable plastic bag (like a ziploc) and place all the chicken thighs in it. Pour the marinade in the bag, then stick in the fridge to marinate for 20 minutes. Be sure to lay it flat so the teriyaki marinade is evenly distributed!
Once the 20 minutes are up, remove the bag from the refrigerator and let it rest on the counter to warm slightly while you preheat the grill.
I like to cook this recipe on a Traeger (wood pellet) grill, but it also cooks up easily on a gas grill as well. I’ve included directions for both below.
How To Grill Teriyaki Chicken on a Traeger Grill
Turn on your grill and let come to a temperature of 375 degrees F.
Once the grill comes to temperature, remove the thighs from the bag and discard the marinade. Place the thighs on the grill and cook for 10 minutes on each side. If not done, cook for a few more minutes until the chicken measures 165 degrees F internally.
How To Grill Teriyaki Chicken on a Gas Grill
Turn on your grill and set it to a high heat (around 550 degrees F). Remove the thighs from the plastic bag and discard the remaining marinade.
Once the grill comes to temperature, place the thighs on the grill and cook for 4 minutes on one side, then flip and cook for 3 minutes on the other side. If still not done, cook until the chicken measures 165 degrees F internally.
This recipe is easy and flavorful and I hope you enjoy it!
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Grilled Teriyaki Chicken Thighs (GF, Paleo, Whole30)
Ingredients
- 1/3 cup coconut aminos
- 1/3 cup balsamic vinegar
- 1 tablespoon sesame oil
- 2 garlic cloves
- 1/2 tsp kosher salt
- 1/2 tsp ground ginger
- 5 scallions
- 2 pounds boneless skinless chicken thighs 7-8 thighs
Instructions
Items Needed:
- A large liquid measuring cup
- Measuring spoons
- A garlic press
- A cutting board
- A large sharp knife
- A small whisk (optional)
- A large sealable plastic bag (like a ziploc)
How to Make Gluten Free Teriyaki Sauce:
- In a large measuring cup, pour in the coconut aminos and balsamic vinegar.
- Using a measuring spoon, measure out the sesame oil and dump into the large measuring cup.
- Peel a large clove of garlic and put it through a garlic press, scraping the pressed garlic into the large measuring cup.
- Measure out the kosher salt and ground ginger with a measuring spoon and dump it into the measuring cup.
- Wash the scallions and remove any pieces that are shriveled or brown. Then using a large sharp knife and a cutting board, slice the dark and light green portions into small pieces, dumping them into the cup as well.
- Stir the marinade together with one of the measuring spoons, or a small whisk.
How to Prep Healthy Teriyaki Chicken Thighs
- Place the chicken thighs in a large sealable plastic bag. Pour the marinade sauce over the thighs and place them flat in the refrigerator to rest for 20 minutes.
- After the 20 minutes are up, remove the bag from the refrigerator and let rest on the counter to warm slightly.
How to Cook Healthy Teriyaki Chicken Thighs on a Traeger grill
- Turn on your grill and let come to a temperature of 375 degrees F.
- Once the grill comes to temperature, place the thighs on the grill and cook for 10 minutes on each side. If not done, cook for a few more minutes until the chicken measures 165 degrees F internally.
How to Cook Healthy Teriyaki Chicken Thighs on a gas grill
- Turn on your grill and set it to a high heat (around 550 degrees F).
- Once the grill comes to temperature, place the thighs on the grill and cook for 4 minutes on one side, then flip and cook for 3 minutes on the other side. If still not done, cook until the chicken measures 165 degrees F internally.
This recipe was simple and very easy to follow and the results were fantastic!
Glad you liked it!
I made this last night and thought it was super easy. Unfortunately the flavor of the marinade did not come through on the final product. Maybe it needed to marinate longer?
Thanks!