Easy Grilled Teriyaki Chicken Thighs Recipe

There’s nothing quite like the mouthwatering aroma of sweet and savory chicken infused with the tropical tang of pineapple and the rich, nutty nuance of sesame oil—it’s like a little culinary vacation for your taste buds! Let’s get grilling, because today’s recipe promises to transport you straight to flavor paradise with every juicy bite.

My quick and simple recipe for teriyaki chicken thighs makes the most of the flavors of soy sauce, brown sugar, honey, and pineapple juice, which together create a sweet-but-not-too-sweet glaze. The glaze is the best part (obviously), but I also like to think there’s something tasty and good about the peanut oil that imparts a bit of nuttiness to the finished dish.

Ingredients

• Soy Sauce: Rich in umami flavor, adds depth and saltiness, low in calories.
• Brown Sugar: Provides sweetness, caramelizes beautifully during grilling.
• Honey: Natural sweetener, creates a glossy glaze, offers antimicrobial properties.
• Pineapple Juice: Adds sweetness and tang, tenderizes meat, rich in vitamin C.
• Rice Vinegar: Offers a mild acidity, balances flavors, enhances taste naturally.
• Sesame Oil: Adds nutty aroma, contains healthy fats, enhances overall flavor.
• Garlic: Boosts savory notes, has anti-inflammatory properties, aids digestion.
• Fresh Ginger: Provides warmth and spice, aids digestion, reduces inflammation.

Ingredient Quantities

• 6 boneless, skinless chicken thighs
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup honey
• 1/4 cup pineapple juice
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 2 tablespoons minced garlic
• 1 tablespoon grated fresh ginger
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 2 tablespoons sliced green onions, for garnish
• 1 tablespoon sesame seeds, for garnish

How to Make this

1. In a medium bowl, combine the following: soy sauce, brown sugar, honey, pineapple juice, rice vinegar, sesame oil, and minced garlic. Whisk these ingredients together until just combined.

2. Set aside a quarter cup of the marinade for use later as a glaze.

3. Put the chicken thighs in a big plastic bag with a seal or a shallow dish.
Pour the marinade over the chicken, ensuring all the pieces are well-coated.
Seal the bag or cover the dish and refrigerate for at least 30 minutes, or as long as 4 hours for more flavor.

4. Set your grill to medium-high heat.

5. Take the chicken thighs out of the marinade and allow any excess to drip off. Throw away the marinade that has been used.

6. Cook the chicken thighs on a grill for about 6-7 minutes per side, or until done and the inside registers at 165°F (75°C).

7. Make the glaze while the chicken is grilling: in a small saucepan, combine the reserved 1/4 cup marinade, cornstarch, and cold water. Cook over medium heat, stirring almost constantly, until the glaze thickens and becomes glossy.

8. During the last 1-2 minutes of grilling, apply the thickened glaze to the chicken thighs for an extra burst of flavor.

9. Take the chicken off the grill and allow it to rest for a brief period.

10. Before serving, add sliced green onions and sesame seeds to the chicken as a garnish. The dish can be served immediately, piping hot, preferably alongside your favorite side dishes. Enjoy!

Equipment Needed

1. Medium bowl
2. Whisk
3. Measuring cups
4. Measuring spoons
5. Plastic bag with seal or shallow dish with cover
6. Grill
7. Tongs
8. Instant-read meat thermometer
9. Small saucepan
10. Spoon or spatula for stirring
11. Knife
12. Cutting board

FAQ

• Q: Can I use bone-in chicken thighs instead of boneless?A: Certainly, bone-in chicken thighs can be used, but the grilling time may need to be extended to make sure they are fully cooked.
• Q: Can this recipe be made ahead of time?A: Certainly! The chicken can be marinated in advance for as long as 24 hours. When you let it soak in the marinade for a longer period, it amplifies the taste.
• Q: Is there a substitute for pineapple juice?If pineapple juice is unavailable, use orange juice for a slight twist in flavor that is still as delicious as the original.
  
• Q: How can I make the teriyaki sauce thicker?A: Combine the cornstarch and cold water to form a slurry. Add the slurry to the sauce, and cook until thickened to desired consistency.
• Q: Can I bake the chicken instead of grilling it?A: Yes, you can cook it in the oven at 400°F (200°C) for approximately 25-30 minutes, or until the internal temperature hits 165°F (75°C).
• Q: Is there a gluten-free option for this recipe?A: To ensure it is free from gluten, utilize tamari or a soy sauce substitute that is safe for those with gluten sensitivities.
• Q: Can I add vegetables to this dish?A: Absolutely! Bell peppers, onions, or broccoli can be grilled and added to the meal with excellent results.

Easy Grilled Teriyaki Chicken Thighs Recipe Substitutions and Variations

If you want to use a substitute for soy sauce, opt for tamari or coconut aminos to keep it gluten-free.
You can use coconut sugar or maple syrup instead of brown sugar.
If necessary, replace honey with agave syrup or maple syrup.
If fresh pineapple juice is not available, orange juice may be used as a substitute.
You can use apple cider vinegar or white wine vinegar in place of rice vinegar.

Pro Tips

1. Marinating Time For maximum flavor absorption, marinate the chicken overnight in the refrigerator. This will allow the marinade to penetrate deeper, resulting in juicier and more flavorful chicken.

2. Grilling Technique To achieve nice grill marks, make sure your grill is well-heated before placing the chicken on it. Resist the urge to move the chicken too frequently; let it sear on one side before flipping.

3. Glaze Consistency If your glaze isn’t thickening enough, you can gently heat the saucepan a bit longer while stirring constantly. If needed, add a small additional amount of cornstarch mixed with cold water to help it reach the desired thickness.

4. Flavor Boost Add a touch of chili flakes or a dash of sriracha to the marinade for a subtle kick of heat that complements the sweetness of the honey and pineapple juice.

5. Resting Period Allow the chicken to rest for about 5 minutes after grilling. This resting period will help the juices redistribute throughout the meat, keeping it moist and flavorful when served.