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Teriyaki Chicken Thighs

Author Rachael DeVaux

Ingredients

  • 6-8 organic chicken thighs
  • 2-3 tbsp avocado oil
  • 3 scallions white and light green parts, sliced

Sauce:

  • 1 jar of Primal Kitchen honey teriyaki sauce
  • 1/2 cup pineapple juice
  • 1/2 tbsp minced garlic
  • 2 tsp fresh/minced ginger
  • 1 tsp arrowroot starch
  • 1/2 tsp sea salt
  • ground pepper

Instructions

  • In a large skillet, add oil and heat on medium to high. Let the pan get hot, but not smoking.
  • Add the chicken thighs, then season with s + p. Let brown before flipping, about 5 minutes. Flip, then cover to let cook/brown the other side, another 3-5 minutes.
  • Remove all chicken and set aside. Turn down heat to low. Add all sauce ingredients, minus the arrowroot starch, and stir, lifting up any pieces of chicken from the pan.
  • After several minutes, add the chicken back to the pan, and flip a few times to drench in the sauce. Cover to heat for 3-4 minutes.
  • Get a small bowl, add the arrowroot starch, as well as a few tbsp of sauce, and whisk or stir until smooth. Pour in the pan directly over the sauce, stir, and let thicken for 2 minutes.
  • Add scallions and serve with rice and broccolini 😍 I sauté our broccolini in a mixture of ghee and avo oil, seasoning with pink or sea salt. Hope you enjoy!