Gluten-Free Teriyaki Chicken (Paleo, Whole30)

Healthy Teriyaki Chicken on two white plates over blue striped plates with a green napkin and chopsticks, next to a blue plate of ginger and garlic, all on top of a wooden table

5 from 15 votes

Gluten-Free Teriyaki Chicken (Paleo, Whole30)

This Gluten-Free Teriyaki Chicken recipe is an easy and flavorful way to make the classic Japanese dish. Juicy chicken thighs with crispy skin are coated in a sticky, slightly sweet glaze. But it's sugar free, soy free and gluten-free, Paleo and Whole30-friendly!

Prep Time10

Cook Time25

Resting time5

Total Time35

Course: Main Course

Cuisine: Japanese

Servings: servings

Calories: 276kcal

Author: Don Baiocchi

Ingredients

For the sauce (makes about ⅓ cup)

¼ cup apple juice
3½ tablespoons coconut aminos
2 tablespoons cider vinegar
1 teaspoon grated fresh ginger
1 teaspoon grated fresh garlic
1-1½ teaspoons arrowroot flour

For the chicken

cooking oil or spray (avocado, coconut or ghee)
4 boneless chicken thighs, skin on (about 1½ pounds)
sea salt
⅓ cup gluten-free teriyaki sauce
toasted white sesame seeds (optional)
scallions (optional)

Instructions

For the sauce:

Combine all the ingredients in a small saucepan, mixing until there are no lumps. Gently warm over medium-low heat, stirring frequently with a wooden spoon until slightly thickened, 1 to 2 minutes. Store in an airtight glass container in the refrigerator for up to 2 weeks.

For the chicken:

Preheat the oven to 450° F. Line a sheet pan with parchment paper and place a baking rack on top. Lightly spray the rack with oil.
Pat the chicken dry. Lightly season with a bit of sea salt on all sides.
Place the chicken thighs, skin side up, on the prepared rack. Bake for 20 minutes, or until the skin becomes light golden brown and the meat is completely cooked through (165° F on a meat thermometer).
Remove the chicken from the oven and brush with the teriyaki sauce. Change the oven setting to HIGH BROIL. Place the chicken back in the oven and broil for 3 minutes to give the skin a nice golden color. (If you use skinless chicken, broil for only 1-2 minutes).
Wait for 5 minutes before slicing the chicken into bite-sized pieces. If desired, sprinkle with toasted sesame seeds and chopped scallions.

Notes

Ingredients and instructions from Asian Paleo by ChihYu Smith, reprinted with permission.

Substitutions

You can use tamari (gluten-free soy sauce) instead of the coconut aminos. Note that the recipe will then not be soy-free, Paleo or Whole30. It also might be saltier, depending on the brand.

You can use ¼ teaspoon garlic powder in place of the fresh garlic.

You can use ¼ teaspoon ginger powder in place of the fresh ginger.

You can use tapioca flour/starch in place of the arrowroot.

Make ahead

The chicken will keep in the fridge for up to 5 days. Enjoy cold, room temperature or heat up in a low oven until warmed through.

Freezer info

Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge. Enjoy cold, room temperature or heat up in a low oven until warmed through.

Nutrition