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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.