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Hawaiian Style Teriyaki Chicken
Hawaiian Style Teriyaki Chicken

Hawaiian Style Teriyaki Chicken
Hawaiian Style Teriyaki Chicken
Source
Ingredients:
1
Servings
  • 1.5
    lb
     (about 700 g) boneless, skinless chicken thighs
  • 80
    ml
     tamari or coconut aminos (for a soy-free option)
  • 60
    ml
     sugar-free sweetener (erythritol, monk fruit, or allulose)
  • 60
    ml
     rice vinegar or apple cider vinegar
  • 2
    tbsp
     sesame oil
  • 3
    clove
     garlic, minced
  • 1
    tbsp
     fresh ginger, grated
  • 0.25
    tsp
     xanthan gum (optional, for thickening)
  • 1
    tbsp
     sesame seeds (for garnish)
  • 1
    item
     chopped green onions (for garnish)
  • 1
    item
     salt and pepper to taste
Hawaiian Style Teriyaki Chicken
Instructions:
  1. Prepare the Marinade: In a bowl, combine tamari or coconut aminos, sugar-free sweetener, rice vinegar, sesame oil, minced garlic, grated ginger, salt, and pepper. Whisk until the sweetener is dissolved and the ingredients are well mixed.
  2. Marinate the Chicken: Place the chicken thighs in a large resealable bag or shallow dish. Pour half of the marinade over the chicken, reserving the other half for basting or serving. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably overnight.
  3. Grilling: Preheat the grill to medium-high heat. Grill the chicken thighs for 6-7 minutes per side, or until fully cooked (internal temperature should reach 165°F or 74°C). Baste occasionally with the reserved marinade.
  4. Baking: Preheat the oven to 400°F (200°C). Place the marinated chicken in a baking dish and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Optionally, broil for an additional 2-3 minutes to caramelize the top.
  5. Thicken the Sauce (Optional): If a thicker sauce is desired, bring the reserved marinade to a boil in a small saucepan. Sprinkle in xanthan gum while whisking continuously until the sauce thickens to your liking.
  6. Serve: Slice the chicken into strips and serve with the thickened sauce drizzled on top. Garnish with sesame seeds and chopped green onions.
  • 1.5
    lb
     (about 700 g) boneless, skinless chicken thighs
  • 80
    ml
     tamari or coconut aminos (for a soy-free option)
  • 60
    ml
     sugar-free sweetener (erythritol, monk fruit, or allulose)
  • 60
    ml
     rice vinegar or apple cider vinegar
  • 2
    tbsp
     sesame oil
  • 3
    clove
     garlic, minced
  • 1
    tbsp
     fresh ginger, grated
  • 0.25
    tsp
     xanthan gum (optional, for thickening)
  • 1
    tbsp
     sesame seeds (for garnish)
  • 1
    item
     chopped green onions (for garnish)
  • 1
    item
     salt and pepper to taste
1
Servings
0

Prepare the Marinade: In a bowl, combine tamari or coconut aminos, sugar-free sweetener, rice vinegar, sesame oil, minced garlic, grated ginger, salt, and pepper. Whisk until the sweetener is dissolved and the ingredients are well mixed.

Marinate the Chicken: Place the chicken thighs in a large resealable bag or shallow dish. Pour half of the marinade over the chicken, reserving the other half for basting or serving. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably overnight.

Grilling: Preheat the grill to medium-high heat. Grill the chicken thighs for 6-7 minutes per side, or until fully cooked (internal temperature should reach 165°F or 74°C). Baste occasionally with the reserved marinade.

Baking: Preheat the oven to 400°F (200°C). Place the marinated chicken in a baking dish and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Optionally, broil for an additional 2-3 minutes to caramelize the top.

Thicken the Sauce (Optional): If a thicker sauce is desired, bring the reserved marinade to a boil in a small saucepan. Sprinkle in xanthan gum while whisking continuously until the sauce thickens to your liking.

Serve: Slice the chicken into strips and serve with the thickened sauce drizzled on top. Garnish with sesame seeds and chopped green onions.

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