Baked Teriyaki Chicken

Fat
4g
Protein
21g
Carbs
18g

 

 

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Teriyaki anything is great. But what’s even better than that is easy food. Even better than that? Delicious easy food. And that’s what this is. There’s minimal stirring and no chopping. Just check on it every once in a while and you’re good to go.

This is one of those dishes that is perfect to bring to a new mom or someone who needs an extra hand. An easy, delicious way to provide service.

I kinda want to write more so this post isn’t so short, but I really don’t have anything else to say. I could whine about being sore from the gym, but if Rob is tired of hearing it, you probably don’t want to hear about it either. And since that’s the only thing currently on my mind, I will say nothing more and just give you this recipe instead. Win win.

Baked Teriyaki Chicken | Our Paleo Life
Baked Teriyaki Chicken | Our Paleo Life
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Baked Teriyaki Chicken

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 9
Calories 207kcal
Author Kendra Benson

Ingredients

  • ½ cup Raw Honey local is best
  • ½ cup Coconut Aminos
  • ¼ cup Apple Cider Vinegar
  • 1 clove Garlic minced
  • ½ tsp Ground Ginger
  • ¼ tsp Fresh Ground Black Pepper
  • 9-12 Skinless Chicken Thighs whatever fits in your dish

Instructions

  • Preheat the oven to 425F.
  • In a small saucepan over medium-low heat, combine everything except the chicken. Let simmer, stirring occasionally, until the sauce thickens slightly and bubbles.
  • Place chicken thighs in a 9×13 baking dish lightly greased with coconut oil or olive oil. I open the thighs so they cook quicker, but that also takes up more room so I can only fit 9 in the dish.
  • Brush chicken with the teriyaki sauce. Turn chicken over and brush again.
  • Bake in the preheated oven for 20 minutes, brushing with sauce every 10 minutes.
  • Turn chicken over and bake for an additional 20 minutes, brushing with sauce every 10 minutes.
  • Make sure the internal chicken temp is 165If your chicken thighs are large, you may need to cook them longer.
  • Serve hot.

Notes

  • Nutrition Facts are based on 9 chicken thighs (9 servings)

 

 

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Last Updated 11/21/2019

10 Responses to “Baked Teriyaki Chicken”

  1. “¼ Apple Cider Vinegar”

    ¼ what? Cups, Tbsp? I went with cups and it tasted fine so I hope that was right!

    Reply
    • Whoops! You’re right, it’s 1/4 cup. I’ve corrected that in the recipe, thanks for catching it 🙂

  2. I was wondering where in the store so you find coconut amino?

    Reply
    • I don’t usually find it at the regular grocery store, I have to go to more “natural” stores like Sprouts, Whole Foods, or Vitamin Cottage. It’s usually with the baking products in those store, but it varies on where it’s actually located depending on the store.

  3. What are coconut aminos? I’ve never heard of them. What can I substitute for them? I live in rural Southeastern Iowa and the nearest health food store is 40 miles away.

    Reply
    • Coconut aminos are a replacement for soy sauce. If you can’t find it locally and don’t want to buy it online (Amazon affiliate link: http://amzn.to/1q9RBDz), and are okay with some soy, I would suggest a gluten-free soy sauce.

    • Vitacost.com also carries it and frequently has sales and percentage off certain purchases, like right now it’s food and free shipping over $49. To get $10 off your first order, use this link: http://goo.gl/SrfHbU Vitacost has excellent customer service too! Shop through ebates.com and shopathome.com for extra savings.

  4. 5 stars
    Tried this recipe out tonight and it was absolutely delicious! Thanks for the recipe! It may very well become a staple of mine.

    Reply
  5. How long does the sauce usually take to thicken? any tips if isn’t thickening? thank you.

    Reply
  6. Are these bone-in chicken thighs?

    Reply

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