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October 23, 2014

Easy Teriyaki Chicken (Paleo)


 4 chicken breasts, 6 chicken legs or 10 boneless thighs

 1/2 cup coconut aminos

 1/2 cup raw honey

 1/4 cup juice from fresh oranges

 2 Tbs coconut vinegar or rice vinegar ( I use coconut vinegar)

1 tsp arrowroot flour

1 Tbs fresh grated ginger

1 or 2 garlic cloves - pressed or minced

1 Tbs sesame oil

Pinch of red pepper flakes

Optional Garnish: Chopped green onions and sesame seeds


Preheat oven to 425-degrees 

Combine all of ingredients (except chicken) in a saucepan over medium heat

When mixture begins to boil, stir for 2-3 minutes

Remove saucepan from heat (Sauce will thicken as it cools)

Season raw chicken pieces with salt and pepper

Grease an 8" x 8" baking dish

Place chicken pieces in the dish and brush on teriyaki sauce on all sides

(Reserve some teriyaki sauce to brush on the chicken after cooking)

Bake in oven about 20 to 25 minutes, basting with mixture every 5 minutes or so

About halfway through the cooking time, turn the pieces over

When the chicken has cooked through you can move the chicken to top oven rack and switch over to broil for a few minutes to brown the pieces a little if you want

Remove from oven, and brush on the teriyaki sauce you set aside

Garnish with green onions and sesame seeds if desired

Serve hot with your choice of veggies on the side


All the ingredients can be found at Festival Foods in the organic section.