Servings: 8 Servings

Baked Teriyaki Chicken Thighs​

Fall-off-the-bone flavorful baked teriyaki chicken made soy-free and refined sugar-free is quick, easy, and amazing for meal prep!
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Ingredients​

• ▢4 lbs 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 375 degrees F.
• 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 420 degrees F and bake another 5 to 10 minutes, or until the skin is crispy and the chicken reaches an internal temperature of 165 degrees F.
• Serve with your choice of side dishes, and enjoy

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