Teriyaki Chicken (Paleo, No Refined Sugar, Gluten-Free and Soy Free)
Growing up in the Seattle area Teriyaki Chicken was a staple, and it is still one of my favorites. This recipe is a "healthier" update to the original version, which is very high in sugar. For the best results, marinate the chicken overnight, but it can be a quick marinade as well.
I typically break out my grill pan when we have Teriyaki, but sometimes I don't have the energy, so into the air fryer the chicken goes, both cooking methods are included.
For the perfect sweet and heat combo, pair the chicken with my Spicy Broccolini.
1/4 cup coconut aminos
1/2 cup water
1/4 teaspoon fish sauce
1 teaspoon balsamic vinegar
1/4 cup coconut sugar
1/4 teaspoon ginger powder or 1 tablespoon fresh ginger
1/2 teaspoon garlic granules or 2 cloves fresh garlic minced
2lbs chicken thighs
Mix all marinade ingredients and chicken in a large bowl. Marinate for a minimum of 30 minutes or up to 2 hours on the counter. Remove the chicken from marinade, allowing some of the liquid to drip back into the bowl. Discard the marinade.
2 Preparation Options:
Heat a grill pan or grill to high. Add chicken and cook for 6 to 8 minutes per side, or until internal temperature reaches 165˚F.
Preheat your air fryer to 375˚F . Add chicken and cook for 20 to 25 minutes, flipping chicken halfway through cook time, and until internal temperature reaches 165˚F.
This recipe also serves well cold as an addition to a salad, but you can never go wrong with a scoop of perfectly cooked short grain white rice.
The chicken can be marinated for longer than 2 hours (up to 24 hours), but you must refrigerate it. Do not let raw chicken sit out on the counter longer than 2 hours.