Are you looking for a sweet and savory dinner that fits your Paleo lifestyle? Paleo teriyaki chicken is a fantastic option that checks all the boxes for flavor and health. Imagine juicy chicken marinated in a homemade teriyaki sauce, minus the refined sugars and additives you often find in store-bought versions.
This recipe keeps things simple. You’ll whip together a quick sauce, let the chicken soak up the flavors, and cook it to perfection. Ready to try it out and surprise yourself with how tasty a Paleo-friendly meal can be?
Ingredients
- 1½ pounds of chicken thighs or breasts (cut into bite-size pieces)
- ¼ cup coconut aminos (a soy sauce substitute)
- 2 tablespoons coconut sugar (or raw honey if you prefer)
- 1 tablespoon apple cider vinegar
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
- 2 tablespoons avocado oil (or olive oil)
- A pinch of salt and pepper
Directions
-
Marinate the chicken.
Place your chicken pieces in a bowl. In a separate small bowl, mix coconut aminos, coconut sugar, apple cider vinegar, garlic, and ginger. Pour this mixture over the chicken. Let it sit for at least 20 minutes so the flavors soak in. -
Heat the oil.
Warm the avocado oil in a skillet over medium-high heat. You want the pan hot enough to give the chicken a light browning. -
Cook the chicken.
Add the marinated chicken to the pan. Season with a pinch of salt and pepper. Stir frequently for about 6-8 minutes until the pieces are browned and cooked through. -
Thicken the sauce.
Reduce the heat to medium. If you like a thicker sauce, let the marinade simmer for a few minutes until it reduces to a glaze-like consistency. You can stir the chicken around to coat it evenly. -
Serve and garnish.
Remove from heat and garnish with sesame seeds or chopped green onions if you like. Plate it up with cauliflower rice or steamed vegetables.
Nutrition Facts
Here’s an approximate breakdown per serving (based on four servings):
| Nutrient | Amount (per serving) |
|---|---|
| Calories | ~240 kcal |
| Protein | ~28 g |
| Carbohydrates | ~7 g |
| Fat | ~10 g |
| Fiber | ~0.5 g |
| Sugars | ~5 g |
| Sodium | ~450 mg |
(Values may vary slightly depending on specific brands and chicken cuts.)
Final Thoughts
This dish delivers the classic sweet-and-tangy taste you love without all the processed ingredients. Plus, it’s a breeze to make. You’ll have a quick, protein-packed dinner that keeps you on track with your Paleo diet goals.
Feel free to tweak the seasonings. If you want it sweeter, go ahead and add a bit more coconut sugar. Prefer more zing? Toss in a little extra ginger. The beauty of homemade recipes is that you’re in charge of the flavors.
Frequently Asked Questions (FAQs)
-
Can I use chicken breast instead of thighs?
Absolutely. Just be mindful that chicken breast can dry out faster, so keep an eye on your cooking time. -
What sides pair well with this dish?
Cauliflower rice, broccoli, or zucchini noodles all work well. They soak up the sauce nicely and keep you in Paleo-friendly territory. -
How do I store leftovers?
Cool the chicken, then store it in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave.
Ingredients
1 1/2 pounds of chicken thighs or breasts (cut into bite-size pieces)
1/4 cup coconut aminos (a soy sauce substitute)
2 tablespoons coconut sugar (or raw honey if you prefer)
1 tablespoon apple cider vinegar
1 teaspoon minced garlic
1 teaspoon grated fresh ginger
2 tablespoons avocado oil (or olive oil)
A pinch of salt and pepper
Directions
- Marinate the chicken: Place your chicken pieces in a bowl. In a separate small bowl, mix coconut aminos, coconut sugar, apple cider vinegar, garlic, and ginger. Pour this mixture over the chicken. Let it sit for at least 20 minutes so the flavors soak in.
- Heat the oil: Warm the avocado oil in a skillet over medium-high heat. You want the pan hot enough to give the chicken a light browning.
- Cook the chicken: Add the marinated chicken to the pan. Season with a pinch of salt and pepper. Stir frequently for about 6-8 minutes until the pieces are browned and cooked through.
- Thicken the sauce: Reduce the heat to medium. If you like a thicker sauce, let the marinade simmer for a few minutes until it reduces to a glaze-like consistency. You can stir the chicken around to coat it evenly.
- Serve and garnish: Remove from heat and garnish with sesame seeds or chopped green onions if you like. Plate it up with cauliflower rice or steamed vegetables.
