Baked Chicken Teriyaki (AIP Modified, Paleo)
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.
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.