Grilled teriyaki chicken was definitely a favorite of mine as a kid! Teriyaki sauce is typically loaded with sugar, and even wheat, but it’s super simple to recreate a paleo-friendly version using coconut aminos! Discovering coconut aminos was a game changer for me, as it tastes nearly identical to soy sauce.
I’ve been meaning to recreate a paleo-friendly version of grilled teriyaki chicken for quite some time now, and I couldn’t be happier with how this turned out, it’s DELICIOUS! I’ve also made a Whole30 compliant version of this recipe by subbing out the honey with dates, to balance the flavors. Both versions are amazing, so use whichever method works best for you!
This is perfect served alongside my toasted coconut cauli rice and some steamed or roasted broccoli! The longer you marinate the chicken, the better!
Enjoy this recipe for grilled teriyaki chicken!
Grilled Teriyaki Chicken
- 2 pound boneless, skinless chicken thighs or breasts
- 1/2 cup coconut aminos
- 3 tablespoons honey (or use 3 large, pitted medjool dates to make this recipe Whole30 compliant)
- 4 cloves garlic, minced (or 1 ½ teaspoons garlic powder)
- 1 teaspoon fresh ginger, minced (or heaping ¼ teaspoon ground ginger)
- 1 teaspoon sea salt
- If you're using the honey, combine all of the marinade ingredients in a bowl or Ziploc bag and mix well.
- If you're using the dates, soak the dates in hot water for 15 minutes. Drain the water and place all of the ingredients, except for the chicken, in your blender. Blend until smooth. Pour the marinade into a bowl or Ziploc bag.
- Add the chicken and mix again. Cover the bowl or seal the bag, and place into your fridge for at least 2 hours, and up to 24. (I typically marinate the chicken overnight)
- Preheat your grill to medium-high heat. Place the chicken on the grill, cook for 6-8 minutes, then flip the chicken and cook the other side for 6-8 minutes, or until cooked through. Enjoy!
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