Grilled Teriyaki Chicken Thighs with Coconut Aminos | CookOS

Grilled Teriyaki Chicken Thighs

Name: Grilled Teriyaki Chicken Thighs with Coconut Aminos
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Japanese-Inspired
Ingredients: 1.5 lbs boneless, skinless chicken thighs; 1 cup coconut aminos; seasoning salt, to taste; cooked rice, for serving; cooked vegetables, for serving

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These grilled teriyaki chicken thighs are marinated overnight in coconut aminos to develop deep umami flavor, then grilled until charred outside and juicy within. Boneless, skinless thighs stay tender and absorb the marinade better than breasts.

🍴Copycat

🌍Japanese-Inspired 🏷️Grilled chicken 🏷️Chicken teriyaki 🏷️Chicken thighs 🏷️Teriyaki 🏷️Grilled

jackiehartlaubonTikTok

Total

15 min

Servings

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

jackiehartlaubonTikTok

Ingredients

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1.5 lbs boneless, skinless chicken thighs
1 cup coconut aminos
seasoning salt, to taste
cooked rice, for servingoptional
cooked vegetables, for servingoptional

5 Ingredients

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Instructions

1
Place chicken thighs in a shallow dish or container.
2
Pour coconut aminos over the chicken, ensuring all pieces are coated.
3
Cover the container and refrigerate to marinate overnight.
4
When ready to cook, preheat an outdoor grill to medium-high heat.
5
Remove the chicken from the marinade and lightly season with seasoning salt.
6
Place the marinated chicken thighs on the hot grill grates.
7
Grill for approximately 3 minutes on the first side, until nice grill marks appear.
8
Flip the chicken and grill for another 3 minutes on the other side, or until cooked through and nicely charred.
9
Remove the chicken from the grill and transfer to a cutting board. Let it rest for a few minutes.
10
Chop the rested chicken into bite-sized pieces.
11
Serve immediately, optionally with rice and vegetables.

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Tips & Notes

Pro tips

Pat chicken dry before grilling to maximize char development and browning.
Reserve some marinade before adding raw chicken; brush it on during the final minute of grilling for a glossy glaze.
Use medium-high heat and avoid moving the chicken too frequently—let each side sear for 6–8 minutes to develop color.
Check internal temperature at the thickest part (165°F); thighs can take longer than breasts due to thickness.

Substitutions

coconut aminos → low-sodium soy sauce or tamari (adjust sweetness to taste)
seasoning salt → kosher salt plus white pepper (control seasoning more precisely)

Storage & make-ahead

Store cooked chicken in an airtight container for up to 4 days; reheat gently on a grill or in a 350°F oven to retain moisture.

Equipment

grill (gas or charcoal) · meat thermometer

Common Questions

Can I use chicken breasts instead of thighs?

Yes, but thighs are preferred—they stay juicier on the grill and absorb the teriyaki marinade better. Breasts may dry out; reduce grilling time if using them.

How long should I marinate the chicken?

Overnight (8–12 hours) is recommended for maximum flavor development, though 4 hours minimum will work.

What can I substitute for coconut aminos?

Use low-sodium soy sauce or tamari in a 1:1 ratio. Coconut aminos is naturally sweeter, so soy sauce may require less added sugar.

How do I know when the chicken is done?

Grill until internal temperature reaches 165°F (74°C) at the thickest part. The exterior should be charred and caramelized.

Can I make this ahead?

Yes—marinate up to 24 hours in advance. Grill just before serving for best texture and char.