Baked Chicken Teriyaki (AIP Modified, Paleo)

This AIP and Paleo chicken teriyaki is the kind of weeknight recipe that earns a permanent spot in the rotation. Chicken thighs are coated in a glossy soy-free sauce made from coconut aminos, garlic, ginger, scallions, and a touch of date syrup for that familiar sticky-sweet finish. The chicken bakes in this throw-together sauce, where the sauce where it thickens and glazes the chicken. The result is deeply sweet and savory, without soy or refined sugar. It’s just as good the next day, whether you warm it up for lunch or eat it cold straight from the fridge.

How this Chicken Teriyaki fits AIP and Paleo

This recipe works comfortably within the AIP Modified framework thanks to the use of coconut aminos. If you’re following AIP Core, simply omit the sesame oil and sesame garnish. For Paleo, you can consider omitting the sesame oil, if you prefer to avoid seed oils.

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Whisk together the coconut aminos, date syrup, freshly squeezed orange juice, white balsamic vinegar, sesame oil, garlic, ginger and the sliced white ends of the scallions. Teriyaki sauce is typically made by adding a starch and then warming in a sauce pan until the starch thickens the sauce. I take a different approach and make this without grains or thickeners. Instead, I’m using all the sticky, umami-rich ingredients we can find: coconut aminos (instead of soy sauce), date syrup (which is a lot like molasses), white balsamic vinegar and orange juice. We’ll get a terrific glaze as the chicken bakes.

Lay chicken thighs in an even layer in a baking dish with all of the teriyaki sauce. Bake in the oven at 375° for about 35 minutes, or until the internal temperature reaches 165°. Flip the chicken once during cooking, and baste few times with the sauce as it cooks. Then, turn the broiler on for five to ten minutes and let the glaze caramelize under the high heat. The chicken will come up to about 185° to 190°, which is the ideal temperature for chicken thighs. They need to reach a higher internal temperature then white meat chicken to render and soften their fat and connective tissue.

Remove the chicken from the oven and you’ll see that the chicken is glazed with the sauce, juicy and tender. Finish with a handful of sesame seeds and the green ends of the scallions for garnish.

You can serve the chicken teriyaki right away, and it will disappear before your eyes. Or, pack it away for the week. Just reheat gently in an air fryer or microwave, or eat the chicken cold. They’re tender, sweet, sticky and delicious.

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Baked Chicken Teriyaki (AIP Modified, Paleo)

5 from 1 vote

Baked Chicken Teriyaki features tender, juicy chicken thighs coated in a sticky, sweet-and-savory sauce, without any soy, gluten, or refined sugar. AIP Modified and Paleo.

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Total Time:50 minutes mins

Servings: 6 servings

Author: Christina Marche

Ingredients

• ½ cup coconut aminos
• ¼ cup date syrup
• 1 tbsp white balsamic vinegar
• 2 tsp freshly squeezed orange juice
• ½ tsp sesame oil (optional)
• 1 large clove garlic, grated
• 2 tsp fresh ginger, grated
• 3 scallions, sliced, bulbs and greens separated
• 1½ tsp Kosher salt
• 2½ – 3 lb boneless, skinless chicken thighs
• 1 tbsp sesame seeds, for garnish (optional)

Instructions

• Heat the oven to 375°.
• In small bowl, whisk together the coconut aminos, date syrup, white balsamic vinegar, freshly squeezed orange juice, sesame oil, garlic, ginger, bulb ends of the scallions and salt.
• Lay the chicken thighs in an even layer in a baking dish. Pour the sauce over the chicken.
• Bake the chicken thighs for 35 minutes (or until they reach an internal temperature of 165°), flipping and basting once or twice during cooking. Then, turn on the broiler and broil for another 5-10 minutes, or until the glaze begins to caramelize and the internal temperature of the chicken reaches 185-190°.
• Remove the chicken from the oven to a platter. Sprinkle with sesame seeds and the sliced green scallions.

Course: Main Course

Cuisine: AIP, AIP Modified, Paleo