Paleo Chicken Teriyaki
A delicious and healthy take on teriyaki chicken, featuring tender chicken thighs and a homemade teriyaki glaze made with coconut aminos, garlic, ginger, and honey.
Ingredients
Main Ingredients
- 4-6 pieces Boneless and skinless chicken thighs Juicy and flavorful base for the dish.
- ½ cup Coconut aminos Soy sauce alternative that adds savory depth.
- 2-3 cloves Garlic, minced Brings fantastic aroma and flavor.
- 1 tablespoon Ginger, grated Adds warmth and zest.
- 2 tablespoons Honey Natural sweetener to balance the savory elements.
- to taste Salt and pepper Essential seasonings to bring out the flavors.
Instructions
Preparation
- Gather and measure all your ingredients. Chop or mince the garlic and ginger.
Cooking
- In a large skillet, heat a splash of oil over medium heat. Add the chicken thighs and cook for about 7-10 minutes on each side until golden brown and cooked through with an internal temperature of 165°F.
- While the chicken is cooking, combine coconut aminos, minced garlic, grated ginger, and honey in a separate bowl. Whisk until well mixed.
- Once the chicken is cooked, reduce heat to low and pour the teriyaki glaze over the chicken.
- Allow the chicken to simmer in the glaze for an additional 2-3 minutes to help thicken the glaze.
- Taste the dish and season with salt and pepper as needed.
- Transfer the chicken to a serving platter and drizzle the remaining glaze over the top.
- Let the chicken rest for a few minutes before slicing.
- Serve hot with your favorite sides.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for longer storage. Reheat in a microwave or skillet.