Ready to wow your family and friends with an epic grilled chicken recipe? This Teriyaki Chicken Recipe will take your grilling game to the next level! Imagine sinking your teeth into tender, flavor-packed teriyaki chicken thighs fresh off the grill—forget carryout, this is the real deal. So kick back and let Mike from “Everyday BBQ” be your grilling guru, showing you how to master this recipe step-by-step. We’ll be firing up the Slow N’ Sear® Kettle along with our FireBaskets for some seriously tasty results that we know you’re going to love!
Ingredients Needed:
- 4 to 4.5 lbs Boneless/Skinless Chicken Thighs
- ¾ cup Olive Oil
- 1.5 cups of your Favorite Soy Sauce (Kikoman is what we used in this recipe)
NOTE: If you’re sensitive to sodium, you may use low sodium soy sauce or dilute this with water.
- ½ cup of Worcestershire Sauce (we used Lea and Perrins)
- 2 tablespoons of Steak Sauce (we used A1)
- 1 tablespoon Black Pepper
- 1 tablespoon Lemon Juice
- 1 heaping tablespoon Minced Garlic
- 1.5 tablespoons Brown Sugar (dark or light)
- 1 teaspoon Minced Ginger
Cooking Instructions
Start by washing your hands before performing any food prep.
For Marinade: In a bowl, combine olive oil, soy sauce, Worcestershire sauce, steak sauce, black pepper, lemon juice, minced garlic, brown sugar, minced ginger, then mix well to combine. Set it aside.
Trim Chicken Thighs as shown in video or to your liking, cut them in half as shown in video. Place trimmed chicken into a large bowl, add marinade and mix well to combine. You may then either cover the bowl with plastic wrap or transfer into a sealed bag and place in the fridge. For best results, marinate overnight, but as little as 4 hours will work.
The Cook: We are using the Slow N’ Sear® Kettle with FireBaskets for today’s cook. Our target cook temperatures are 350-400 degrees Fahrenheit. To achieve this temperature, pre-light one chimney of coals and pour them into the FireBaskets (evenly distributed), then place on your grate and lid and open your top and bottom vents to 1/3-1/2 open. Allow to pre-heat. Depending on specific variables, you may need to adjust vents to get into the target temp range based on your environment. Once pre-heated, get your chicken on to the indirect area of the cooker (in a circular shape around the indirect areas away from the direct heat of the FireBaskets). Allow to cook for 30-40 minutes or until the thighs hit 165 degrees, then sear them all for 30-60 seconds flipping accordingly to avoid burning (there is brown sugar in the marinade, and it will burn easily if you aren’t careful). Once seared, rest the chicken wrapped in foil for 10 minutes or so.
SERVE AND ENJOY!