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Chicken Teriyaki, Keto, Paleo and Whole30

Yields2 ServingsPrep Time5 minsCook Time40 minsTotal Time45 mins

Teriyaki Chicken

 2 lbs chicken thighs
Teriyaki Sauce
  cup coconut aminos (Soy sauce substitute)
 ¼ cup balsamic vinegar
 ¼ cup avocado oil
 1 tbsp Dijon mustard
 1 tsp dried ginger
 2 tsp minced garlic
 pinch of red pepper flakes
 sesame seeds
1

Preheat oven to 425°F.

2

In a blender, combine the coconut aminos, balsamic, oil, dijon and dried ginger, until smooth. In a saucepan, heat on medium and stir in the blended mixture, minced garlic and red pepper flakes. Constantly stir until thickened in about 10 minutes.

3

Place chicken on baking sheet lined with aluminum foil. Use a brush to coat the chicken with teriyaki sauce on both sides. Season with salt and pepper. Bake for 40 minutes or until cooked through and the edges begin to crisp.

4

Slice chicken into strips and sprinkle with sesame seeds before serving.

Nutrition Facts

Servings 2