Paleo Teriyaki Chicken
Elevate your dinner game with this Paleo Teriyaki Chicken, a flavorful and healthy twist on the classic favorite! This recipe features tender, golden-brown chicken thighs smothered in a luscious homemade teriyaki sauce made with coconut aminos, unsweetened pineapple juice, and a touch of natural sweetness from honey—no refined sugars or soy sauce in sight. Balanced with the zesty tang of apple cider vinegar and aromatic ginger and garlic, the sauce is thickened to perfection using arrowroot powder for a gluten-free finish. Quick to prepare in just 40 minutes, this dish is ideal for busy weeknights while being Paleo-friendly and packed with bold yet wholesome flavors. Garnish with green onions and sesame seeds for a stunning presentation, and serve alongside cauliflower rice or roasted veggies for a complete, nutritious meal that’s sure to satisfy both your taste buds and dietary goals!
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Recipe Information
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 0.5 cup coconut aminos
- 0.25 cup pineapple juice (unsweetened)
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 2 tsp ginger (freshly grated)
- 2 cloves garlic (minced)
- 1 tbsp arrowroot powder
- 2 tbsp water
- 1 tbsp sesame oil (for cooking)
- 2 stalks green onions (optional, for garnish)
- 1 tsp sesame seeds (optional, for garnish)
Instructions
In a small mixing bowl, whisk together the coconut aminos, pineapple juice, honey, apple cider vinegar, grated ginger, and minced garlic to make the teriyaki sauce.
In a separate small bowl, mix the arrowroot powder with 2 tablespoons of water until it forms a slurry. Set both the sauce and slurry aside.
Heat a large skillet or frying pan over medium heat and add the sesame oil.
Season the chicken thighs lightly with salt and pepper, then place them in the skillet. Cook for 6-7 minutes on each side, or until they are fully cooked and golden brown. Remove the chicken from the skillet and set aside on a plate.
Lower the heat to medium-low and pour the prepared teriyaki sauce into the same skillet. Let it simmer for 2-3 minutes, stirring occasionally.
Slowly whisk the arrowroot slurry into the sauce, stirring constantly to avoid lumps. Continue to cook for another 2-3 minutes, or until the sauce thickens to your desired consistency.
Return the cooked chicken thighs to the skillet, tossing them in the thickened teriyaki sauce until they are well coated.
Allow the chicken to simmer in the sauce for 2-3 more minutes to absorb the flavors.
Serve the Paleo Teriyaki Chicken hot, garnished with sliced green onions and sesame seeds if desired. Pair with cauliflower rice or roasted vegetables for a complete Paleo-friendly meal.
Nutrition Facts
Calories |
1889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.7 g | 116% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 2740 mg | 119% | |
| Total Carbohydrate | 78.6 g | 29% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 65.4 g | ||
| Protein | 178.9 g | 358% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 173 mg | 13% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1922 mg | 41% | |
*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.
