Paleo Japanese Teriyaki Chicken
This Paleo Japanese Teriyaki Chicken recipe is a deliciously sticky, sweet, and savory dish made with tender chicken thighs marinated in a homemade teriyaki sauce. Perfect for weeknight dinners, this dish is not only quick to prepare but also adheres to a nutritional paleo diet. Serve it with steamed vegetables or cauliflower rice for a complete meal.
Equipment
- 1 Mixing bowl
- 1 Skillet
- 1 Whisk
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 1 pound chicken thighs - boneless and skinless
- 1/4 cup coconut aminos - for a soy-free teriyaki sauce
- 2 tablespoons honey - to sweeten the sauce
- 1 tablespoon rice vinegar - for acidity
- 1 tablespoon sesame oil - for flavor
- 1 teaspoon garlic powder - for seasoning
- 1 teaspoon ginger powder - for seasoning
- Salt and pepper - to taste
- 1 tablespoon sesame seeds - for garnish
- 2 green onions - sliced, for garnish
Instructions
- In a mixing bowl, combine coconut aminos, honey, rice vinegar, sesame oil, garlic powder, ginger powder, salt, and pepper. Whisk together until smooth.
- Add chicken thighs to the bowl, ensuring they are well-coated in the marinade. Allow to marinate for at least 15 minutes.
- Heat a skillet over medium heat and add the marinated chicken thighs. Cook for about 5-7 minutes on each side, or until the chicken is cooked through and caramelized.
- Once cooked, remove from the heat, sprinkle with sesame seeds and green onions, and serve hot.
Notes
For a gluten-free version, ensure that your coconut aminos are certified gluten-free.
Try substituting chicken with tofu for a vegetarian option.
To enhance flavor, add ground ginger or garlic to the marinade as desired.