Baked Teriyaki Chicken Thighs
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Baked Teriyaki Chicken Thighs
Fall-off-the-bone flavorful baked teriyaki chicken made soy-free and refined sugar-free is quick, easy, and amazing .Ingredients
- ▢1.8 kg bone-in skin-on chicken thighs
- ▢2 Tbsp avocado oil
- ▢½ cup Paleo Teriyaki Sauce or coconut aminos + more for serving
- ▢3 cloves garlic minced
Instructions
- Add the chicken, avocado oil, teriyaki sauce (or coconut aminos) and garlic to a zip lock bag and seal. Note: if using coconut aminos instead of teriyaki sauce, or if your teriyaki sauce doesn't have a lot of salt in it, you may consider adding some sea salt too!) Move the contents of the bag around until everything is well-distributed and chicken is saturated with coconut aminos.
- Refrigerate at least one hour, up to 24 hours (I allow mine to marinate overnight).
- When you’re ready to cook, preheat the oven to 190 °C.
- Transfer the chicken (including the marinade) to a large casserole dish, leaving the chicken in a single layer.
- Bake for 40 minutes then increase the oven temperature to 215 °C and bake another 5 to 10 minutes, or until the skin is crispy and the chicken reaches an internal temperature of 73 °C.
- Serve with your choice of side dishes, and enjoy!
Nutrition
Serving: 1of 8, Calories: 302kcal, Carbohydrates: 3g, Protein: 45g, Fat: 11g, Sugar:
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