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Close-up of sliced grilled teriyaki chicken served with grilled vegetables and corn on a dinner plate
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Grilled Teriyaki Chicken and Vegetables

This grilled teriyaki chicken is an easy, high-protein dinner made with juicy chicken thighs, sweet grilled corn, bell peppers, and red onion. Perfect for summer grilling, weeknight dinners, or meal prep, this flavorful recipe comes together quickly with simple ingredients.
Prep Time 25 minutes
Cook Time 13 minutes
Total Time 38 minutes
Servings 4
Author Rachael DeVaux

Ingredients

For the Teriyaki Chicken:

For the corn:

  • 4-8 cobs of corn
  • 2 tablespoons Himalayan Pink Salt Grass-Fed Ghee (I prefer 4th & Heart)
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne (optional)

For the veggies:

  • 2 cups bell peppers (2 large or 8-10 small) chopped
  • 1 red onion chopped
  • 1-2 tablespoons avocado oil
  • Pink salt
  • Ground pepper
  • Goat cheese, or feta (to serve, optional)
  • Olive oil (to serve, optional)

Instructions

  • Cut a few shallow slits into each chicken thigh. Add the chicken to a large bowl with the teriyaki sauce, salt, and pepper. Toss to coat, then marinate in the refrigerator for 15 minutes.
  • Prep the corn seasoning: melt the ghee, then stir in the chili powder, garlic powder, cayenne (if using), and salt. Set aside.
  • Add corn, peppers and onion to a shallow tray. Coat with avocado oil, pink salt, and pepper, using tongs to toss and coat the vegetables.
  • Heat the grill to 600°F.
  • Once the grill is hot, add the chicken, corn, peppers, and onions. Grill for 6–7 minutes, then flip everything and cook for another 5–6 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
    Remove everything from the grill.
  • Brush the grilled corn with the seasoned ghee. Serve the chicken and vegetables with goat cheese or feta and a drizzle of olive oil, if desired. Enjoy!

To Store & To Reheat:

  • Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 4 days. Store any leftover corn separately for best texture.
  • Reheat on the grill, in a skillet over medium heat, or in the microwave until warmed through.

Notes

Grill Tip: Chicken thighs vary in size, so always cook until they reach an internal temperature of 165°F using an instant-read thermometer.
Swaps & Substitutions:
  • Chicken: Boneless, skinless chicken breasts or tenders work well—just reduce the cook time as needed.
  • Teriyaki Sauce: I recommend Primal Kitchen No-Soy Teriyaki, but any favorite teriyaki sauce works.
  • Corn: Frozen corn can be cooked in a grill basket or skillet if fresh corn isn't available.
  • Vegetables: Swap the peppers and onion for zucchini, asparagus, mushrooms, broccoli, or summer squash.
  • Ghee: Unsalted butter can be used instead of ghee.
  • Cayenne: Omit for less heat or add more to taste.
  • Cheese: Use goat cheese or feta, or leave it off to keep the recipe dairy-free.
  • Avocado Oil: Olive oil works just as well for the vegetables.