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30 Minute Meals: Teriyaki Chicken Thighs

Posted by mmillet on October 4, 2013

Are you a little bit timid when it comes to how much soy sauce to stir into a stir fry or ginger to grate onto your kung pao chicken? Fear no more! We're going to ease you in nice and gentle with a recipe that's quick, easy and will make you dream sweet dreams of teriyaki chicken and we'll get it all done in less than 30 minutes. This recipe is the favorite of the Pittsburgh Steelers Linebacker Stevenson Sylvester. Follow Stevenson on Twitter. https://twitter.com/SSylvester55 and let him know how much you loved his recipe.




PREP TIME: 5 minutes, plus marinate up to overnight
COOK TIME: 10 minutes
RECOMMENDED PELLETS: Pecan, Apple or Hickory

SERVES: 8 to 10

1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 garlic cloves, crushed with a garlic press or minced 
1 teaspoon finely grated fresh ginger
1/4 teaspoon red pepper flakes
2 pounds skinless chicken thighs
2 teaspoons sesame seeds, for garnish
1 scallion chopped, for garnish


Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves.

Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour up to overnight.

Start the Traeger on Smoke with the lid open until fire is established (4 to 5 minutes). Preheat to High with the lid closed for 10 to 15 minutes.

Arrange the chicken on the grill grate and cook approximately 5 minutes per side, or until the internal temp registers 165 degrees F on an instant-read thermometer.

Sprinkle with toasted sesame seeds, chopped scallions and serve with steamed rice and grilled pineapple.