Teriyaki Chicken Thighs Recipe

Whether you’re hosting a backyard party or embarking on a camping adventure, these teriyaki chicken thighs are sure to satisfy. Imagine the crackling sound of the campfire, the fresh outdoor breeze, and the aroma of sizzling chicken filling the air.

So, whether you’re firing up the grill in your backyard or setting up camp in the great outdoors, grab a cold drink, embrace the joy of nature and get ready to indulge in some seriously delicious grilled chicken!

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One of the many recipes that we will be enjoying this summer are these teriyaki chicken thighs. This easy recipe is so simple and makes the best teriyaki chicken thighs!

It’s quick too. Outside of the marinating time, you can have dinner on the table in just 30-35 minutes.

Served with potato salad and grilled vegetables, this easy dinner is perfect for summer and makes the best grilled chicken.

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Supplies:

• Traeger 780 Pro Smoker Grill
• BBQ tongs
• Basting brush
• Paper towel
• Aluminum foil
• Sharp knife
• Cutting board

Teriyaki Chicken Thighs:

Ingredients:

• 8 boneless skinless chicken thighs
• 1 cup water
• 1/4 cup soy sauce
• 5 tbsp brown sugar
• 2 tbsp fresh ginger or 1 tsp ground
• 1 tbsp honey
• 1 tbsp minced garlic or 1 tsp ground 
• 2 Tbsp corn starch
• 1/4 cup water

Note: Any kind of teriyaki sauce will work but we love this easy homemade teriyaki sauce. It combines brown sugar, ginger and soy sauce in a way that our whole family loves. Use your favorite sauce or make your own teriyaki sauce with simple ingredients from the grocery store.

Directions:

1. In a large mixing bowl combine water, soy sauce, brown sugar, honey, ginger and garlic. Whisk together.

2. In a small bowl combine cornstarch and water.  Mix well.

3. Pour the first mixture into a medium saucepan and cook on medium heat (about 5 mins).

4. When the sauce begins to boil, add the cornstarch mixture and whisk continuously.

5. When the teriyaki marinade begins to thicken (about 2 mins), remove from heat.  Allow to cool to room temperature. 

6. In a dish or freezer bag, coat the chicken in 3/4 of the teriyaki marinade and place in the fridge for at least 1 hour.

Tip: do this at home before you go camping and then bring the marinating chicken on your trip.

7. Place the chicken thighs on the grill, discard marinade and baste with reserved teriyaki sauce.

8. Cook for 5 minutes, flip and baste with more sauce.

9. Grill chicken thighs for an additional 5 minutes or until the internal temperature reaches 170 degrees F when measured with a meat thermometer.

10. Top with a sprinkle of sesame seeds and serve.

Tips & Tricks:

• Use olive oil to season your grill before cooking. This will help to prevent the chicken from sticking. Lining your grill grates with aluminum foil will also help.
• Though we love using our Traeger to make these boneless chicken thighs, they can also be made using a gas grill, charcoal grill, in the oven, or in a slow cooker.
• The key to really tender meat is cooking it low and slow. The long cook time allows the connective tissue in tough cuts of meat to break down. Marinating your meat also helps this process along.
• This recipe can be made with boneless chicken breasts, chicken wings, and chicken drumsticks too. Whatever cut of meat you are using, be sure the chicken’s internal temperature reaches the recommended temperature for food safety.

• If you use different chicken pieces, cooking time will vary, particularly if they are bone-in pieces. Always use an instant-read thermometer in the thickest part of the chicken to determine whether the meat is cooked thoroughly.
• Test this recipe out with different teriyaki sauces to find the ones your family enjoys most.
• Instead of using your favorite teriyaki sauce, try making your own dry rub for chicken.
• Refrigerate leftovers in an airtight container for up to three days.

Serve these grilled chicken thighs with your favorite side dishes, or try them with our baked potatoes in foil and grilled corn on the cob. The whole family is going to love it!

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