Grilled Teriyaki Chicken
If you’re looking for an easy and inexpensive meal then grilled chicken thighs are a good place to start. This recipe packs a punch with its delicious Teriyaki marinade that penetrates throughout the meat. Followed by a nice char on the grill and smoke flavor.
In this recipe, I swapped for healthier ingredients that are Paleo-friendly, in lieu of store-bought sauces which usually have a lot of sugar.
Teriyaki Marinade:
1/2 Cup Coconut Aminos (Use Soy Sauce as substitute)
1 Cup Water
1 Teaspoon Ground Ginger
1 Teaspoon Ground Garlic
1/8 Cup Coconut Sugar (Use Brown Sugar if not found)
1/8 Cup Organic Honey
1 Tablespoon of Pineapple Juice
1-1/2 Teaspoons of Organic Unfiltered Apple Cider Vinegar
1 Teaspoon of Arrowroot Flour
Ingredients:
4lbs or Boneless Skinless Chicken Thighs
1 Extra Large Resealable Bag or Container
Oil to Run Grill Grates
All Grill Types
Feeds: 4-6 People
Prep Time: 10 mins + Overnight
Grill Time: Varies
Serve w/: Grilled Vegetables, Mashed Potatoes, or Side Salad
Directions:
Heat a medium saucepan on Medium-Low heat and mix all marinade ingredients until there are no lumps.
Stir marinade frequently until slightly 1-2 minutes. Then set aside until cooled.
Add chicken thighs to an extra-large resealable bag or container. When marinated is cooled, pour marinade over the chicken making sure to coat all sides. Leave to marinate overnight or for a few hours in your refrigerator.
When ready, preheat your grill, and rub some oil on your grill grates. Grill chicken thighs on your type of grill.
(Tip: Each grill is unique, so grilling techniques and times will vary. It will most likely fall between 15-20 minutes for the entire 4lbs. Note, marinaded chicken thighs are hard to overcook, so feel free to put a nice char. You can always check the doneness with a thermometer or piercing to see if cooked and no longer pink.)Serve and enjoy!