Paleo Grilled Teriyaki Chicken
Get ready to savor the irresistible flavors of Paleo Grilled Teriyaki Chicken, a wholesome and flavor-packed twist on a classic favorite. This recipe swaps traditional soy sauce for naturally gluten-free and paleo-friendly coconut aminos, blending it with honey, fresh ginger, garlic, and sesame oil for a rich, tangy, and slightly sweet marinade. Perfectly grilled chicken breasts are basted with a thickened teriyaki sauce made with arrowroot powder, ensuring a glossy finish without any refined ingredients. Garnished with fresh green onions and nutty sesame seeds, this dish combines smoky, savory, and sweet elements in every bite. Ready in under an hour (with a little prep), this healthy grilled teriyaki chicken pairs perfectly with steamed veggies or cauliflower rice, making it an ideal option for paleo-friendly barbecues or easy weeknight dinners.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 0.5 cup Coconut aminos
- 0.25 cup Honey
- 2 tablespoons Rice vinegar
- 1 tablespoon Ginger, freshly grated
- 3 cloves Garlic, minced
- 1 teaspoon Sesame oil
- 1 tablespoon Arrowroot powder
- 2 tablespoons Water
- 2 stalks Green onions, thinly sliced
- 1 tablespoon Sesame seeds
Instructions
In a bowl, whisk together the coconut aminos, honey, rice vinegar, grated ginger, minced garlic, and sesame oil until well combined.
In a small bowl, mix the arrowroot powder with water to make a slurry, then add it to the marinade, stirring well to incorporate.
Place the chicken breasts in a zip-top bag or shallow dish and pour half of the marinade over them, ensuring they are thoroughly coated.
Seal or cover and refrigerate for at least 1 hour or up to overnight for the best flavor.
Preheat your grill to medium-high heat.
Remove the chicken from the marinade, discarding the used marinade.
Place the chicken on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is no longer pink in the center.
While the chicken is grilling, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat.
Simmer for 3-4 minutes until the sauce thickens slightly, stirring occasionally.
Once the chicken is cooked, remove it from the grill and let it rest for a few minutes.
Slice the grilled chicken and drizzle the thickened teriyaki sauce over the top.
Garnish with thinly sliced green onions and sprinkle with sesame seeds before serving.
Nutrition Facts
Calories |
1666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 2652 mg | 115% | |
| Total Carbohydrate | 86.8 g | 32% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 73.5 g | ||
| Protein | 216.8 g | 434% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 193 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
