Chicken Teriyaki
Ingredients
For the Chicken Teriyaki
-
4
pieces
boneless chicken thighs, skin on
-
1 ½
pounds
boneless chicken thighs
-
⅓
cup
I Heart Umami Teriyaki Sauce
-
to taste
sea salt
-
to taste
cooking oil spray (avocado, coconut, or ghee)
-
to taste
toasted white sesame seeds (optional)
-
to taste
chopped scallions (optional)
For the I Heart Umami Teriyaki Sauce
-
¼
cup
apple juice
-
3 ½
tablespoons
coconut aminos
-
2
tablespoons
cider vinegar
-
1
teaspoon
grated fresh ginger
-
1
teaspoon
grated fresh garlic
-
1 to 1 ½
teaspoons
arrowroot flour
Instructions
- Make the teriyaki sauce by combining all sauce ingredients in a saucepan, warming over medium-low heat until thickened.
- Preheat the oven to 425°F and prepare a baking rack on a sheet pan with parchment paper.
- Pat the chicken dry and season with sea salt.
- Place the chicken thighs skin side up on the rack and bake for 20 minutes until cooked through.
- Brush the chicken with teriyaki sauce, switch the oven to broil, and broil for 3 minutes until golden.
- Let the chicken rest for 5 minutes before slicing and serve with optional sesame seeds and scallions.
Nutrition Facts (estimated)
Servings
4
Calories
196
Total fat
6.4g
Total carbohydrates
1.3g
Total protein
31.1g
Sodium
400.6mg
Cholesterol
146.5mg
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