Name: Grilled Teriyaki Chicken Thighs, Spicy Garlic Corn & Veggies
Ingredients: 8 organic chicken thighs ((trimmed, if desired)); 1 jar Teriyaki sauce ((I prefer Primal Kitchen No-Soy Teriyaki)); pink salt & ground pepper; 4-8 cobs of corn; 2 tbsp Himalayan pink salt ghee ((I prefer Fourth and Heart)); 2 tsp chili poweder; 1 tsp garlic powder; .5 tsp cayenne ((optional)); 2 cups bell peppers ((2 large or 8-10 small, chopped)); 1 red onion ((chopped)); 1-2 tbsp avocado oil; pink salt & pepper

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Grilled Teriyaki Chicken Thighs, Spicy Garlic Corn & Veggies

Servings 4

Author Rachael DeVaux

Ingredients

Teriyaki Chicken

8 organic chicken thighs (trimmed, if desired)
1 jar Teriyaki sauce (I prefer Primal Kitchen No-Soy Teriyaki)
pink salt & ground pepper

Corn

4-8 cobs of corn
2 tbsp Himalayan pink salt ghee (I prefer Fourth and Heart)
2 tsp chili poweder
1 tsp garlic powder
.5 tsp cayenne (optional)

Veggies

2 cups bell peppers (2 large or 8-10 small, chopped)
1 red onion (chopped)
1-2 tbsp avocado oil
pink salt & pepper

Instructions

Cut a few shallow slits into each chicken thigh. Add chicken to a large bowl, along with the entire jar of Teriyaki and salt and pepper. Marinate for 15 minutes in the fridge.
Prep the corn seasoning: melt the ghee, then add chili, cayenne and salt. Set aside.
Add corn, peppers and onion to a shallow tray, coating with avocado oil, pink salt, and pepper.
Heat the grill to 600 degrees F.
Once hot, add the chicken and veggies to the grill and cook for 6-7 minutes. Flip, and cook another 5-6 minutes or until cooked through.
Remove from grill.
Brush the corn with the ghee & spices. Serve grilled veggies with goat cheese or feta and a drizzle of extra virgin olive oil.