Grilled Chicken Teriyaki (AIP)
| Servings | Prep Time |
| 4servings | 10minutes |
| Cook Time |
| 25minutes |
|
|
Ingredients
Chicken
- 2lbs Chicken Thighsboneless, skinless
Teriyaki Sauce
- 1/4cup Coconut Aminos
- 2 Oranges1/2 cup juiced
- 1/2tsp Sea Salt
- 1tbsp Honey
- 2tsp Ground Ginger
- 1tbsp Arrowroot Starch/Flour
Garnish
- 4 Green OnionsDiced
Instructions
Teriyaki Sauce
- Mix the coconut aminos, orange juice, honey, sea salt, and ground ginger together in a small sauce pan.
- Bring to a boil.
- Reduce heat and continue to simmer for 5 minutes, stirring occasionally.
- Place the arrowroot starch/flour in a small bowl. Scoop a tablespoon or two of the sauce liquid into the flower and mix together to make a slurry. Once combined, pour into the rest of the sauce. Mix together.
- Continue to simmer until thickened, about 5 minutes.
Chicken
- Cut the chicken thighs into strips – roughly 3 inches long by 1 inch around.
- Carefully place on the grill grate and grill until cooked through. Be careful to not let them slip through the grates.
- Place the cooked chicken pieces in a bowl. Pour the sauce over the top and stir to cover all of the pieces evenly.
- Serve with the green onion sprinkled over the top to garnish.