I love taking old recipes I grew up with and changing them up, using healthy fats and ingredients. This is one I’ve wanted to try for a long time and I’m really happy with how it turned out!  This was a staple when I was growing up, usually reserved for when having guests over.  I always thought it was something time consuming, but as it turns out, it can be really simple to get it to the table.

Teriyaki Chicken Thighs

Prep Time15 mins
Cook Time45 mins
Course: Main Course
Servings: 4
Author: Suzie Bauer

Ingredients

  • 1/4 cup honey
  • 1/4 cup coconut aminos
  • 1 tbsp tomato paste
  • 1 tbsp coconut oil
  • 1/2 tsp fish sauce
  • 1 clove garlic minced
  • 1/2 tsp fresh ginger grated
  • 1 tbsp lemon juice
  • 8 chicken thighs skinless, bone-less
  • salt & pepper

Instructions

  • Heat the oven to 400F.
  • In a small mixing bowl, add the first 8 ingredients and whisk to combine thoroughly.
  • Place the chicken thighs in a large baking dish. Salt and Pepper the chicken.
  • Pour the sauce over the chicken, making sure to coat all the thighs.
  • Place the baking dish in the oven for 45-50 minutes, flipping the chicken over every 15 minutes. When the internal temperature reaches 165F, you’re ready to eat!

Serve over rice or cauliflower rice!