Traeger Grilled Teriyaki Chicken

Grilled Teriyaki Chicken 

Makes 6 – 8 servings 

3 pounds boneless, skinless chicken thighs 

2 tablespoons cornstarch 

1 ½ cups soy sauce 

½ cup brown sugar 

¾ cup mirin 

3 garlic cloves, minced

Zest of 1 lime, grated on a microplane

1 tablespoon grated ginger 

1 – 2 tablespoons sriracha hot sauce 

2 bunches broccolini 

Sliced green onions, toasted sesame seeds, and lime wedges, to garnish 

Steamed jasmine rice, to serve 

Grab a large bowl. Whisk together the cornstarch, soy, brown sugar, mirin, garlic, ginger, zest, and sriracha until silky smooth. Add the chicken and mix well. Cover with plastic wrap and marinade overnight (or at least 4 hours). 

When ready to cook, start your Traeger Grill on Smoke with the lid open until the fire is established (about 4 to 5 minutes). Set the temp to 425 degrees F and preheat, lid closed, 10 – 15 minutes. 

Remove the chicken from the marinade (reserving the marinade) and place on the grill grates. Grill for about 20 minutes, flipping halfway through, until golden brown, starting to crisp, and cooked through to an internal temp of 165 degrees F. Meanwhile, pour the marinade into a small saucepan and bring to a boil over medium-high heat. Boil for 2 -3 minutes, then reduce the heat to medium-low and cook until thickened. When there is about 10 minutes of cook time remaining on the chicken, add the broccolini to the grill. 

Rest the chicken for 5 minutes before carving into thin strips, then pour over the reduced marinade. Saucy. Serve with your grilled broccolini and steamed jasmine rice, then garnish with green onions and toasted sesame seeds. Serve immediately. Delicious!

2 Comments

  1. Michael Toa says:

    This teriyaki chicken looks fantastic! Thanks for sharing Dennis!

    Like

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