This is one of my favorite go-to recipes. Always good. Always easy. Good for a crowd or just for two. And I’ve tweaked it a bit to make it lower-carb. It’s delicious served with cauliflower rice, but also yummy with regular rice if you’re not watching your carbs. I doubled the recipe I started with for this post because even if it’s just the three of us, we always eat it all, and I actually like having leftovers.
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This super easy slightly sweet teriyaki sauce keeps these chicken thighs moist and delectable. You can use chicken breasts, but I really prefer thighs since they are not as likely to become dry and tough. This recipe can be made ahead and easily doubled or even tripled to serve a crowd.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 1/3 cup monkfruit sweetener or erythritol (Swerve) or sugar if not watching carbs
- 2 tablespoons grated ginger
- 4 cloves garlic, minced, or 1/2 teaspoon garlic powder
- 1/2 cup cider vinegar
- 1/2 cup pineapple juice
- 1 tablespoon sesame seeds
Instructions
- Preheat oven to 375 degrees.
- Cook all sauce ingredients (soy sauce through pineapple juice) in a saucepan until bubbly and slightly thickened.
- While sauce is cooking, place chicken in a foil-lined pan. Spread half of the sauce over the chicken, turn chicken and add a little more to the other side, reserving some sauce to add near the end. Add sesame seeds to reserved sauce, or save to sprinkle over chicken at the end.
- Bake for 25 – 30 minutes. Turn chicken over, add the rest of the sauce, and bake another 15-20 minutes.
Serve with cauliflower rice, or white or brown rice if not counting carbs.
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