Paleo Teriyaki Chicken (Soy-free!)
Serves: 4
  • 1 pound of chicken thighs (or breasts, we used thighs)
  • ½ cup of coconut aminos
  • 2 heaping teaspoons of finely grated ginger
  • 1-3 garlic cloves
  • 1-2 teaspoon toasted sesame oil
  • Pinch of red pepper flakes or cayenne pepper
  • 2 tablespoons of fat of choice (coconut oil, tallow, avocado oil, etc.)
  1. Place the chicken thighs and the marinade ingredients together in a baking pan. Toss to coat the chicken, and then let marinate for 20-30 minutes.
  2. Preheat the oven to 375F. Make sure that the chicken is not touching each other, and place in the oven, and cook for about 35 minutes, or until the chicken is cooked through.
Recipe by The Nourishing Gourmet at