@jackiehartlaub shares her recipe for grilled chicken teriyaki, inspired by her favorite food court meal. Boneless, skinless chicken thighs are marinated overnight in coconut aminos, seasoned, and grilled to achieve a perfect char and juicy interior.
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Place chicken thighs in a shallow dish or container.
Pour coconut aminos over the chicken, ensuring all pieces are coated.
Cover the container and refrigerate to marinate overnight.
When ready to cook, preheat an outdoor grill to medium-high heat.
Remove the chicken from the marinade and lightly season with seasoning salt.
Place the marinated chicken thighs on the hot grill grates.
Grill for approximately 3 minutes on the first side, until nice grill marks appear.
Flip the chicken and grill for another 3 minutes on the other side, or until cooked through and nicely charred.
Remove the chicken from the grill and transfer to a cutting board. Let it rest for a few minutes.
Chop the rested chicken into bite-sized pieces.
Serve immediately, optionally with rice and vegetables.
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