Paleo Chicken Teriyaki

Why Make This Recipe

Paleo Chicken Teriyaki is a delicious twist on a classic dish that fits perfectly into a healthy lifestyle. This recipe uses simple, fresh ingredients that are not only tasty but also aligned with the Paleo diet. It’s quick to make, packed with flavor, and satisfies your craving for something savory and sweet without any processed sauces. Plus, it’s a great option for meal prepping or a busy weeknight dinner.

How to Make Paleo Chicken Teriyaki

Ingredients:

• Chicken thighs
• Coconut aminos
• Garlic (minced)
• Ginger (minced)
• Honey

Directions:

1. Start by marinating the chicken thighs in coconut aminos, minced garlic, and ginger for at least 30 minutes.
2. Heat a skillet over medium heat and add a bit of oil.
3. Once hot, add the marinated chicken thighs and cook until browned and cooked through, about 6-7 minutes per side.
4. Remove chicken from the skillet and create the teriyaki glaze by adding honey and any leftover marinade to the skillet, cooking until slightly thickened.
5. Serve the chicken drizzled with the teriyaki glaze.

How to Serve Paleo Chicken Teriyaki

Serve Paleo Chicken Teriyaki hot from the skillet. It goes well with steamed vegetables or cauliflower rice for a complete meal. You can also garnish with sesame seeds or chopped green onions for added flavor and presentation.

How to Store Paleo Chicken Teriyaki

Store any leftovers in an airtight container in the refrigerator. The chicken can stay fresh for up to 3 days. When you’re ready to enjoy it again, simply reheat in the skillet over low heat until warmed through.

Tips to Make Paleo Chicken Teriyaki

• Ensure you marinate the chicken for at least 30 minutes to enhance the flavor.
• You can adjust the sweetness of the glaze by adding more or less honey according to your taste.
• For a spicy kick, add a pinch of red pepper flakes to the marinade.

Variation

You can try using chicken breast instead of thighs for a leaner option. Additionally, you can make a veggie stir-fry by adding broccoli, bell peppers, or snap peas to the skillet during the cooking process.

FAQs

Can I use soy sauce instead of coconut aminos?

Yes, but this will no longer be a Paleo recipe. Coconut aminos is a great alternative for a soy-free option.

Can I prepare this recipe ahead of time?

Yes! You can marinate the chicken a day in advance and store it in the fridge until you’re ready to cook.

Is this recipe gluten-free?

Yes, Paleo Chicken Teriyaki is gluten-free as long as you use coconut aminos instead of soy sauce.

Paleo Chicken Teriyaki

A delicious twist on a classic dish that fits into a healthy lifestyle, made with simple, fresh ingredients and without processed sauces.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Paleo

Calories: 300

Ingredients Method Notes

Ingredients

  

For the Chicken

• 1 pound Chicken thighs Bone-in or boneless are both suitable
• 1/4 cup Coconut aminos Alternative to soy sauce
• 2 cloves Garlic, minced Add more if you love garlic
• 1 tablespoon Ginger, minced Fresh ginger gives the best flavor
• 2 tablespoons Honey Adjust sweetness as desired

Method

 

Marinating

1. Start by marinating the chicken thighs in coconut aminos, minced garlic, and ginger for at least 30 minutes.

Cooking

1. Heat a skillet over medium heat and add a bit of oil.
2. Once hot, add the marinated chicken thighs and cook until browned and cooked through, about 6-7 minutes per side.
3. Remove chicken from the skillet and create the teriyaki glaze by adding honey and any leftover marinade to the skillet, cooking until slightly thickened.
4. Serve the chicken drizzled with the teriyaki glaze.

Notes

Serve hot with steamed vegetables or cauliflower rice. Garnish with sesame seeds or chopped green onions for added flavor.