Skillet Teriyaki Chicken Thighs
Ingredients
- ½ cup coconut aminos
- 1 tsp coconut sugar
- 1 tsp apple cider vinegar
- 1 tsp ginger powder
- 2 tsp garlic powder
- 4 chicken thighs bone-in, skin on (or about 2 lbs)
- Salt and pepper to taste omit pepper for AIP
- 2 tbsp arrowroot starch
- 2 tbsp avocado oil
- 2 tbsp green onion chopped
Instructions
- Preheat the oven to 375 F.
- Combine the coconut aminos, vinegar, coconut sugar, garlic and ginger powder and set aside.
- Prepare the chicken thighs by patting dry and seasoning with salt and pepper. Add the arrowroot starch and toss to coat the chicken on all sides.
- Using a large, oven-safe skillet, heat the avocado oil over medium-high heat. Once the oil is shimmering, add the chicken, and skin side down. Cook for about 4-6 minutes to thoroughly crisp the skin. Carefully flip the thighs and cook for another 3-4 minutes on the other side.
- Add the teriyaki sauce to the skillet and simmer for a few minutes to allow the sauce to start to thicken. Toss the chicken to coat.
- Transfer the skillet to the oven for 15-20 minutes. The chicken thighs should be cooked through to 165 F, and the meat should be tender.
- Carefully remove from the oven and allow to rest for a few minutes before serving topped with green onion with a side of your choice.
Notes
If using boneless, skinless thighs, you'll need less cook time. Use a meat thermometer to ensure the thighs don't overcook.
If the sauce winds up too thick for your liking at the end of cooking, you can add 2-3 tbsp of chicken broth and toss and simmer for 1-2 minutes.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
Serving: 1serving | Calories: 243kcal | Carbohydrates: 15.6g | Protein: 29.5g | Fat: 6.2g | Fiber: 0.3g