Teriyaki Chicken Thighs

What child doesn’t want teriyaki chicken???!!! Sadly most of the teriyaki marinades out there contain ingredients you don’t want to put in your body, let alone your child’s. So instead, you should make your own, at least when you can! If you do this once, you will be happy you did and your kids will want it on the meal plan every week!


A little note regarding coconut sugar:

  • The nutritional stats don't seem to indicate much of a difference between coconut sugar and regular cane sugar, but there are benefits on another level "Coconut sugar is lower on the glycemic index (GI) than cane sugar or even maple sugar," says New York City–based holistic nurse practitioner Victoria Albina, N.P., MPH. "Foods with a lower GI are more slowly absorbed, thereby reducing the health-damaging insulin spike."

  • Beyond the nutritional numbers, coconut sugar may be a preferable choice for some for other reasons. "Coconut sugar is an alternative to cane sugar, tends to not be genetically modified, and is usually not bleached," Albina says. "Another benefit to coconut sugar is that it is a more environmentally sustainable choice than palm sugar or cane sugar."


Ingredients:

  • ¼ cup coconut aminos or tamari

  • 1 tablespoon coconut sugar or raw honey

  • 2 tablespoons dry sherry (or a substitute found here)

  • 2 tablespoons rice wine vinegar

  • 2 garlic crushed cloves

  • 1 teaspoon fresh ginger

  • ¼ teaspoon red pepper flakes (for a little kick)

  • 2 pounds chicken thighs (skinless and boneless)


Directions:

  1. Combine the coconut aminos, coconut sugar, sherry, vinegar, garlic, ginger, and red pepper flakes and stir until dissolved and all things are combined. Transfer to a resealable bag or leave in the bowl and add chicken. Cover and marinate in the refrigerator, turning at least once, for one 1 up to 4 hours.

  2. When ready to cook, heat the broiler to high.

  3. Arrange the chicken on a broiler pan, what would be skin side down, and broil until brown and crispy, about 8-10 minutes.

  4. Flip the chicken and broil until almost cooked through, another 8 minutes longer.

  5. You may need to flip to each side one more time to make sure the chicken is golden brown and crispy.

  6. Serve with cauliflower rice, regular rice and veggie of choice, my family loves it with steam broccoli with butter and lemon!