Quick Marinated & Grilled Teriyaki Chicken Thighs

grilled teriyaki chicken thighs being grabbed by a pair of tongs

This Grilled Teriyaki Chicken Thigh recipe is gluten free, paleo, and Whole30 compliant. 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!

Course Main Course

Cuisine American

Keyword #glutenfree, #paleo, chicken, teriyaki, whole30

Prep Time 10

Cook Time 20

Marinating Time 20

Total Time 30

Servings

Calories 173kcal

Author Taryn Solie

Ingredients

⅓ cup coconut aminos
⅓ cup balsamic vinegar
1 tablespoon sesame oil
2 garlic cloves
½ tsp kosher salt
½ 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 Prep Teriyaki Grilled Chicken Thighs

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.
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. Check the internal temperature after 5 minutes on the second side, after having flipped them. 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 (between 450 and 500 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 another 3 to 5 minutes on the other side. If still not done, cook until the chicken measures 165 degrees F internally.

Video

Notes

This recipe feeds about 8 people, assuming each person gets one chicken thigh. The chicken thighs can be stored in an air-tight container in the fridge for 2 to 3 days after cooking.
This recipe uses Diamond Crystal kosher salt, which is less salty by weight. If you're using a different kosher salt, you may want to use a scant ½ teaspoon (which means the measuring spoon is not quite filled up all the way). If you're using table salt, cut the salt to ¼ teaspoon.
If your green onions are wilted, put them in a flat container with water and ice cubes and let them sit overnight in the fridge. This should perk them up and then you can put them into the marinade the next day - this does of course mean you need to check your green onions the day before you cook!
Always cook your meat to temperature. The internal temperature for chicken thighs should be 165 degrees F. You will need a meat thermometer to do this. Check out my guide on how to use a meat thermometer for grilling to get directions and recommendations.

Nutrition