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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

Preheat oven to 425°F.


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.


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.


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

Nutrition Facts

Servings 2