Description
Delicious grilled teriyaki chicken thighs that are marinated to perfection.
Ingredients
Scale
- 1½ pounds chicken thighs
- 1 cup soy sauce
- 1/4 cup light brown sugar
- 1/4 cup avocado oil
- 1/4 cup green onions (sliced)
- 2 teaspoons ginger powder (or 2″ fresh ginger, sliced)
- 2 teaspoons garlic (minced)
- 1 teaspoon sesame seeds
Instructions
- In a gallon freezer bag, add the chicken, soy sauce, brown sugar, oil, green onions, ginger, and minced garlic. Let the chicken sit in the marinade for 2-24 hours in the fridge.
- Preheat the grill to about 335 degrees. (Note: It’s best to cook it a little slower than normal so the sugar in the marinade doesn’t burn)
- Remove the chicken from the marinade and place on the preheated grill. Cook for about 5-7 minutes, or until the chicken gets golden brown and is easy to lift (Note: if the chicken sticks, let it cook longer).
- Flip the chicken over using tongs and continue to cook until almost golden brown. Use a meat thermometer to ensure the temperature of the chicken reaches 165 degrees.
- Once the chicken has finished cooking, remove from the grill and place on a plate or platter. Allow to rest for 5 minutes to let the juices redistribute.
- To serve, sprinkle with sesame seeds and a drizzle of teriyaki sauce if desired. Enjoy!
- To make teriyaki sauce, strain any leftover marinade to remove the green onions. Place in a saucepan and bring to a rapid boil. Continue to boil for 5 minutes, then use immediately or reserve.
Notes
- The marinade can be made in advance and stored in the fridge.
- For best results, use fresh ginger instead of ginger powder.
- This dish pairs well with steamed rice and stir-fried vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 thigh
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 90mg