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Teriyaki Chicken Thighs

Prep Time15 mins
Cook Time45 mins
Course: Main Course
Servings: 4
Author: Suzie Bauer

Ingredients

  • 1/4 cup honey
  • 1/4 cup coconut aminos
  • 1 tbsp tomato paste
  • 1 tbsp coconut oil
  • 1/2 tsp fish sauce
  • 1 clove garlic minced
  • 1/2 tsp fresh ginger grated
  • 1 tbsp lemon juice
  • 8 chicken thighs skinless, bone-less
  • salt & pepper

Instructions

  • Heat the oven to 400F.
  • In a small mixing bowl, add the first 8 ingredients and whisk to combine thoroughly.
  • Place the chicken thighs in a large baking dish. Salt and Pepper the chicken.
  • Pour the sauce over the chicken, making sure to coat all the thighs.
  • 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!