This Grilled Teriyaki Chicken Thigh recipe is a simple healthy dinner that goes well with rice or veggies. Great for busy families, the marinade takes about 30 minutes & the thighs cook up on the grill in no time!


– 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)

Wash and dry the green onions, then cut the green parts into small pieces, tossing the rest in the garbage. Set aside.

Add everything but the chicken thighs to a bowl or measuring cup and stir to combine.

Place the chicken thighs in a ziploc bag & pour the marinade in. Close the bag & press with your hands to mix together. Refrigerate for at least 20 minutes.

Remove the chicken from the fridge and let rest on the counter for 10 minutes while you turn on your grill. Let it come to 375F.

Place the chicken on the grill with tongs and discard the marinade. Cook for 8-10 minutes each side, until the internal temperature reaches 165F.

Remove from the grill once cooked through and serve immediately, with additional chopped green onions if desired.

What goes well with teriyaki chicken?

Steamed, roasted, or grilled vegetables, rice, cauliflower rice, or rice noodles all go well with teriyaki chicken.