Grilled Teriyaki Chicken Thighs with Ginger and Lemongrass

Grilled Teriyaki Chicken Thighs with Ginger and Lemongrass

Sweet teriyaki sauce and lemongrass and ginger–infused coconut oil deliver tons of caramelized flavor to bone-in, skin-on chicken thighs.


  • 6 bone-in, skin-on chicken thighs (5 to 6 ounces each)
  • Charcoal briquettes (such as Kingsford Hickory) 
  • 4 tablespoons refined coconut oil, divided, plus more for grill
  • 1 1/2 teaspoons kosher salt, plus more to taste
  • 1 teaspoon black pepper
  • 2 tablespoons teriyaki sauce (such as Bachan’s Original Japanese Barbecue Sauce) 
  • 2 teaspoons finely chopped fresh lemongrass or 1 teaspoon lemongrass paste
  • 2 teaspoons finely chopped peeled fresh ginger (from 1 [1-inch] piece)
  • 1 garlic clove, finely chopped
  • 1 small Fresno, jalapeño, or Thai chile, thinly sliced crosswise (optional)
  •  Lime wedges, for serving


  1. Remove chicken from refrigerator while preparing grill. Light a charcoal chimney filled three-fourths of the way with charcoal briquettes if using a hibachi-style grill. (Fill chimney completely if using a kettle grill.) Once briquettes are mostly covered with gray ash (about 15 minutes), pour into grill, and let stand until briquettes turn to embers and are fully gray. Add a few additional unlit briquettes, and place grill grate on top. Bring grill temperature to medium (350°F to 400°F).
  2. 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. Flip chicken skin side up, and baste again. Flip chicken skin side down, and baste once more. Transfer chicken to a serving platter, and let rest 5 minutes.
  3. Heat remaining 3 tablespoons coconut oil in a small saucepan over medium until hot, about 2 minutes. Remove from heat. Stir in lemongrass, ginger, garlic, and chile (if using). Mixture will sizzle and become fragrant. Spoon infused oil over chicken. Season with additional salt to taste, and serve with lime wedges.

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