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Sweet & sticky with just the right amount of spice, these Traeger Grilled Teriyaki Chicken Thighs will be a hit at your next cookout. They’re super easy to make, can be adjusted to feed a crowd, and happen to be Whole30 compliant. Serve them with some equally easy and delicious Stir-Fried Cabbage for a light, yet surprisingly filling dinner or lunch.
What You Need for Traeger Grilled Teriyaki Chicken Thighs
- Chicken: I like to use boneless, skinless chicken thighs. They have a higher fat content and more flavour than chicken breast and are harder to overcook and dry out. If you prefer leaner, white meat, feel free to substitute chicken breast.
- Teriyaki Sauce: This recipe for Teriyaki Sauce can be found on p. 241 of my cookbook. It requires only a few ingredients, can be used as a marinade, stir-fry sauce, or glaze, and was developed to be Whole30 compliant without sacrificing flavour.
The Teriyaki Sauce can be made in advance and will keep in your fridge for up to two weeks. If your family prefers a sweeter finished product and you’re not doing a round of Whole30, you can try adding 2 tablespoons of honey or maple syrup. - Cabbage, Carrots and Bean Sprouts: For a lighter, low-carb option, try serving the grilled teriyaki chicken thighs with some stir-fried cabbage, carrots and bean sprouts. It’s crunchy, filling, and a great substitute for the more common steamed rice. Especially if you’re doing a round of Whole30.
How to Make Traeger Grilled Teriyaki Chicken
As the recipe title suggests, I grill the Teriyaki Chicken on one of my Traeger Grills. You can use any grill you have, but when it comes to flavour, Traegers are hard to beat. If you don’t have a grill, you can cook the Teriyaki chicken thighs in a grill pan or even a cast-iron skillet.
If you’re unfamiliar with Traeger Grills, they operate on a combination of electricity and all-natural wood pellets. I made the switch to cooking on a Traeger around 4 years ago and I can’t imagine cooking on anything else.
Unlike natural gas or propane grills, Traegers use indirect heat to cook your food. In a way, you can think of it like an outdoor convection oven with grilling capabilities. So, when it comes to grilling and getting great sear marks, you need a combination of high heat and proper food placement.
For best results, I recommend preheating the grill at 475F for at least 10 minutes so the grates have a chance to get hot, and placing the chicken thighs along the front or back perimeters of the grill grates. This is where the grill’s hot spots tend to be because the grease pan isn’t blocking the airflow from below.
If you want to learn more about Traeger Grills or need help deciding which model is right for you, you can read this helpful article on the different options they have. In fact, Traeger just released a brand new Timberline series that has been redesigned to be even more user-friendly and versatile.
Can You Grill the Teriyaki Chicken in Advance?
Grilling the Teriyaki Chicken in advance is a great option for meal prepping. However, I do not recommend marinating the chicken in the teriyaki sauce for longer than 4 hours. The arrowroot starch will tenderize the chicken past the point of soft and the texture just won’t be great.
Traeger Grilled Teriyaki Chicken Thighs with Stir-Fried Cabbage – Whole30
Ingredients
- ¼ cup plus 2 tablespoons coconut aminos
- ¼ cup water
- 1 tablespoon grated garlic, around 3 cloves
- 1 tablespoon arrowroot starch
- 2 tablespoons toasted sesame oil
- 1 teaspoon grated fresh ginger
- 1 teaspoon red pepper flakes
- ½ teaspoon fish sauce
- 1.5 pounds boneless, skinless chicken thighs
- 2 tablespoons avocado oil
- ½ small head white cabbage, thinly sliced
- 2 carrots, coarsely grated
- 4 green onions, thinly sliced, greens and whites separated
- 8 ounces white bean sprouts
- 1 teaspoon sesame seeds, for garnish
- Kosher salt and black pepper to taste
Instructions
- In a mason jar, combine coconut aminos, water, garlic, arrowroot starch, 1 tablespoon sesame oil, ginger, red pepper flakes, and fish sauce. Shake vigorously to combine. Store the Teriyaki sauce in the refrigerator for up to 2 weeks.
- Rinse and pat the chicken very dry with paper towel. Add it to a bowl and pour in the teriyaki sauce. Toss to coat, cover with a lid or plastic wrap, and marinate in the fridge for 1-4 hours.
- Meanwhile, preheat a large sauté pan or wok over medium heat for 5 minutes. Add the avocado oil and heat until shimmering. Raise the heat to high and add the cabbage, carrot and white parts of the green onion. Cook, stirring, until the cabbage has softened slightly, around 5 minutes. Add the bean sprouts, 2 tablespoons coconut aminos and 1 tablespoon sesame oil. Cook, stirring, until the sauce has reduced by ¼ in volume, around 3 minutes. Taste for seasoning and adjust with salt and pepper as desired. Cover and set aside.
- Preheat your Traeger grill to 475F. Place the chicken thighs along the front or back perimeter where the grill is hottest. If using a gas or propane grill, cook the chicken over direct, medium-high heat. Pour the reserved marinade into a sauce pan along with ¼ cup water. Stir to combine and place onto the grill. Cook the chicken until grill marks form, around 6 minutes. Flip, brush with the teriyaki glaze, and cook until the thickest parts of the thighs reach at least 165F internal. Transfer to a serving platter and garnish with sesame seeds and the green parts of the green onion. Serve with the stir-fried cabbage.
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About the Author
Hi, i’m Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.
