Salty, subtly sweet, and packed FULL of flavor, these soy-free teriyaki chicken thighs are a recipe you'll want to come back to again and again! The teriyaki sauce is so easy to make and is better (and healthier!) than what you can find at the store.


  • 2 tbsp avocado oil
  • 1 1/2 lbs chicken thighs boneless and skinless
  • salt and pepper to season
  • Teriyaki sauce:
  • 3/4 cup chicken broth or chicken bone broth
  • 1/3 cup coconut aminos
  • 1 tablespoon coconut sugar or honey
  • 2 large cloves of garlic minced (or 1/4 tsp garlic powder)
  • 1 tablespoon fresh ginger minced or grated (or 1/4 tsp ground ginger)
  • 1 teaspoon sesame oil
  • 1 tablespoon unseasoned rice vinegar
  • 2 teaspoons of arrowroot starch or tapioca or corn starch
  • For serving: rice steamed broccoli, sesame seeds, green onion


  • Heat avocado oil in a large skillet over medium high heat
  • While the oil heats up, pat your chicken thighs dry and generously season on both sides with salt and pepper
  • Add your chicken thighs to the dry skillet in a singe layer and cook, undisturbed, for 7 minutes or until they appear almost cooked through.
  • Flip the chicken and cook for another 5-7 minutes
  • While the chicken cooks, whisk together your sauce ingredients
  • Turn the temperature to medium low and add your sauce, scraping up the chicken bits as the sauce bubbles and deglazes the pan
  • Simmer the chicken in the sauce for 3-5 minutes, tossing the chicken in the sauce as you go
  • If the sauce becomes too thick, add a splash of bone broth. If the sauce is too thin, turn up the heat to reduce the sauce further
  • Serve over rice with a sprinkle of sesame seeds and sliced green onions
  • ENJOY!

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