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A Tasty Remedy: Teriyaki Chicken Thighs

Monday, March 17, 2014

Teriyaki Chicken Thighs

I love taking old recipes I grew up with and changing them up, using healthy fats and ingredients.  This is one I’ve wanted to try for a long time and I’m really happy with how it turned out!  This was a staple when I was growing up, usually reserved for when having guests over.  I always thought it was something time consuming, but as it turns out, it can be really simple to get it to the table.

Teriyaki Chicken Thighs

Prep: 15 minutes  Cook: 45 minutes


¼ cup honey
¼ cup coconut aminos
1 Tbsp tomato paste
1 Tbsp duck fat, melted
½ tsp fish sauce
1 clove garlic, minced
½ tsp fresh ginger, grated
1 Tbsp lemon juice
8 chicken thighs, skinless, bone-in (Boneless works just as well.  I save the bones for making broth.)
Salt & Pepper

  1. Heat the oven to 400F.
  2. In a small mixing bowl, add the first 8 ingredients and whisk to combine thoroughly.
  3. Place the chicken thighs in a large baking dish.  Salt and Pepper the chicken.
  4. Pour the sauce over the chicken, making sure to coat all the thighs.
  5. Place the baking dish in the oven for 45-50 minutes, flipping the chicken over every 15 minutes.  When the internal temperature reaches 165F, you’re ready to eat!
Serves 4

So, what about the rice?  Here’s a grain-free alternative: Serve it with a side of cauli-rice!  

Super Simple Cauli-Rice

Prep: 5 minutes  Cook: 10 minutes


1 head cauliflower, cut into florets.
1 Tbsp coconut oil

  1. Place ½ the cauliflower florets in a food processor and pulse until it reaches the consistency of rice.  Remove the cauliflower and transfer to a large plate covered with paper towel.  Repeat with the remaining cauliflower.
  2. Place another sheet of paper towel over the riced cauliflower and press down to remove some of the moisture.
  3. In a large skillet over medium high heat, melt the coconut oil.
  4. Add the cauliflower to the skillet and toss occasionally to keep the cauliflower from sticking to the pan.  Allow the cauli-rice to toast lightly.  This should take about 10 to 15 minutes.


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At March 17, 2014 at 1:27 PM , Blogger Sharon Brendle said...

Will definitely be trying this. One question, is there an alternative to duck fat?

At March 17, 2014 at 1:37 PM , Blogger Suzie said...

Coconut oil would also work. If your other sauce ingredients were pulled right out of the fridge before using, the melted coconut oil will become hard again. You could put all the sauce ingredients in a small sauce pan over medium low heat to combine before pouring over the chicken. That should keep it liquid. I bet bacon fat would taste great too (because it tastes great with everything). :)


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