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
Servings: 4
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!
Will definitely be trying this. One question, is there an alternative to duck fat?
Coconut oil would also work. If your other sauce ingredients were pulled right out of the fridge before using, the melted coconut oil will become hard again. You could put all the sauce ingredients in a small sauce pan over medium low heat to combine before pouring over the chicken. That should keep it liquid. I bet bacon fat would taste great too (because it tastes great with everything). 🙂
Great recipe. Up until now, we have not quite gotten coconut aminos to be a satisfying substitute for soy sauces in their many varieties, but your recipe’s inclusion of honey and ginger (and we used garlic because, well, we love garlic) with the aminos were just the thing. Thanks!
Glad you guys liked it! Adding garlic is a great idea, too!