This teriyaki chicken thigh recipe gets extra flavor from ginger, lemongrass, and garlic-infused coconut oil that come together in this easy grilling recipe.
Sweet teriyaki sauce and lemongrass and ginger–infused coconut oil deliver tons of caramelized flavor to bone-in, skin-on chicken thighs.Rob McDaniel is the chef and co-owner, with his wife, Emily, of Helen, a contemporary Southern grill in Birmingham, Alabama.
Rub chicken with 1 tablespoon coconut oil, and sprinkle evenly with salt and pepper. Place chicken, skin side up, on lightly oiled grates. Grill, uncovered, until chicken is golden brown, about 10 minutes. Flip chicken skin side down, and cook until skin is crispy and a meat thermometer inserted into thickest portion of meat registers 165°F, 18 to 20 minutes, rotating chicken as needed to prevent skin from burning. Baste chicken with some of the teriyaki sauce.
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