Paleo Teriyaki Chicken
A delicious, thick, sticky, sweet sauce coating perfectly marinated and tender chicken thighs.
Ingredients
- 8 skinless, boneless chicken thighs about 2 pounds
- 1 cup coconut aminos see post above for brand recommendations!
- 1 tablespon balsamic vinegar
- 1/2 cup coconut sugar
- 4 cloves garlic, minced using a garlic press is best here!
- 1 tablespoon (about 1 inch knob) fresh ginger, minced
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1 teaspoon tapioca flour arrowroot or cassava flour also works!
Garnish
- chopped green onion necessary
- sesame seeds optional
Instructions
- Place the chicken thighs into a bowl or glass container with a lid. Pour the coconut aminos, balsalmic vinegar, coconut sugar, garlic, ginger, sea salt, and pepper (not the tapioca flour) on top of the chicken. Give it a good mix and then place plastic wrap or a lid on top of the bowl/container and place it in the fridge for at least 30 minutes. (Up to 24 hours!)
- Remove the marinated chicken from the fridge and place the chicken thighs on a cutting board or plate. Reserve the marinated liquid. Pat dry the chicken thighs with a paper towel so most of the moisture is removed. (Don't worry, the flavor of the marinade is already absorbed in the chicken, patting dry will just help get a nice sear on the chicken!)
- Pour about 1/2 tablespoon of avocado oil into a large stainless steel pan and heat it until it is hot at medium-high heat.
- Place the chicken thighs down on the pan so they aren't crowding each other. Let it cook until it self-releases easily from the pan and has a nice sear, about 3-4 minutes per side. Flip and cook until all the chicken thighs are completely cooked through. Remove the chicken and place it on a plate to cool down while you make the sauce.
- Using the same pan that was used for the chicken, pour the reserved marinade liquid directly into the pan. Heat it at medium heat, whisking frequently (scraping up the chicken brown bits from the pan and incorporating them into the sauce). Allow it to come to a boil and then gently simmer for 5 minutes. (It is important to let it simmer for 5 minutes to kill off any harmful bacteria.)
- After 5 minutes, whisk in the tapioca flour until the sauce becomes thick.
- Plate the chicken on top of white rice or cauliflower rice and drizzle the sauce atop the chicken. Garnish with green onions and/or sesame seeds. ENJOY!
Notes
*If there is any leftover sauce in the pan, save it in a small container in the fridge and use it for stir-fries or to top on sauteed veggies! You may need to thin it out with some water if you are using it from the fridge.
**This recipe will keep in the fridge in an airtight container for about 3 days.