Teriyaki Chicken Thighs with Ginger and Lemongrass

Grilled Teriyaki Chicken Thighs with Ginger and Lemongrass

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

Rob McDaniel

Published on May 28, 2024

Tested by

Marianne Williams

GRILLED TERIYAKI CHICKEN THIGHS WITH GINGER AND LEMONGRASS — Photo:
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver

Active Time:

50 mins

Total Time:

1 hr 10 mins

Servings:

Teriyaki sauce gives chef Rob McDaniel’s chicken thighs their burnished brown char and barbecue sweetness as they cook over hot coals. McDaniel prefers a hibachi-style grill for its searing capability, but a kettle grill will also deliver delicious chicken. Just as the juicy thighs are ready to be served, brush them with coconut oil infused with lemongrass and ginger for a fragrant finish.

Be sure to maintain the grill at an even temperature. If the heat starts to drop, feed the coals with a few fresh briquettes. It’s the secret to ensuring that the chicken develops a nice char on both sides and that the skin renders and crisps.

Frequently Asked Questions

What can I use instead of fresh lemongrass?

Fresh lemongrass is available in Asian markets and at grocery stores such as Whole Foods. If you can’t find it, use lemongrass paste, which comes in a squeezable bottle that you’ll find in the refrigerated section of many grocery stores.
What should I serve with grilled chicken thighs?

These juicy grilled chicken thighs are great served alongside plain steamed rice or, on an especially hot day, a chilled noodle salad.

Notes from the Food & Wine Test Kitchen

Bachan’s Original Japanese Barbecue Sauce can be found at most grocery stores and at bachans.com.

Suggested pairing

Try a crisp, citrusy beer with these grilled chicken thighs, such as Hitachino Nest Yuzu Lager.

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Ingredients

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

Directions

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).
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.
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.

Originally appeared in Food & Wine magazine, June 2024