Baked Teriyaki Chicken Thighs
Fall-off-the-bone flavorful baked teriyaki chicken made soy-free and refined sugar-free is quick, easy, and amazing for meal prep!
Servings: 8 Servings
Calories: 302kcal
Ingredients
- 4 lbs bone-in skin-on chicken thighs (8 large thighs)
- 2 Tbsp avocado oil
- ½ cup Teriyaki Sauce store-bought or homemade
- 3 cloves garlic minced
Instructions
- Add the chicken, avocado oil, teriyaki sauce (or coconut aminos) and garlic to a zip lock bag and seal. Note: if using coconut aminos instead of teriyaki sauce, or if your teriyaki sauce doesn't have a lot of salt in it, you may consider adding some sea salt too!) Move the contents of the bag around until everything is well-distributed and chicken is saturated with coconut aminos.
- Refrigerate at least one hour, up to 24 hours (I allow mine to marinate overnight).
- When you’re ready to cook, preheat the oven to 375 degrees F.
- Transfer the chicken (including the marinade) to a large casserole dish, leaving the chicken in a single layer.
- Bake for 40 minutes then increase the oven temperature to 420 degrees F and bake another 5 to 10 minutes, or until the skin is crispy and the chicken reaches an internal temperature of 165 degrees F.
- Serve with your choice of side dishes, and enjoy!
Notes
When using boneless skinless chicken thighs, bake at 425 degrees for 12-18 minutes, then broil for 5-8 minutes, basting a couple of times throughout the baking process.
For boneless skinless chicken breasts, bake at 350 degrees F for 30 minutes, or until the breasts read 165 degrees F.
Nutrition
Serving: 1of 8 | Calories: 302kcal | Carbohydrates: 3g | Protein: 45g | Fat: 11g | Sugar: 3g