Chicken thighs have become a serious stable in our house. It is so weird to think that a year ago I never cooked with them! I was totally missing out because they have SO much flavor! I love asian food so these teriyaki chicken thighs have been on my “to-do” list. To make it healthier, I decided to use Arrowroot starch (it’s gluten free) as my thickener rather than flour or cornstarch. I also subbed in honey rather than brown sugar. It turned out fabulous!
I served mine with seared bok choy and jasmine rice. I like to make 8-12 chicken thighs with this recipe because it’s great for leftover the next day on top of a salad or paired with some steamed veggies. Chicken thighs really are not very large, so its pretty easy for one person to eat 2-3 of them! Especially these, you can’t have just one. Trust me.
When you go to make these, you may find that the teriyaki sauce is pretty thick. Just lather it on the top and it will bake to perfection! I hope you enjoy these as much as I do!
- 3-4 tablespoons honey
- 1 tablespoon arrowroot flour
- 2 cloves garlic, minced
- 1/4 cup apple cider vinegar
- 1/2 cup organic tamari (aka- GF soy sauce)
- 3 tablespoons water
- 12 boneless, skinless chicken thighs
- salt and pepper, to taste
- Rinse and pat dry chicken thighs. Remove any large fat pieces. Season with salt and pepper on each side.
- Preheat oven to 425.
- In a small saucepan over low heat, combine honey, arrowroot, garlic, vinegar, water and tamari. Let simmer, stirring frequently until sauce thickens. About 3-4 minutes.
- Lightly coat/spray a medium baking dish (about 9x13) with olive oil spray.
- Place chicken thighs in baking dish, drizzle/brush on half the sauce evenly over the top.
- Bake for 25 minutes. Flip the chicken and drizzle the remaining sauce.
- Cook for another 25 minutes.
- Remove from oven and serve as desired! I serve mine with seared bok choy and jasmine rice.
- Optional garnish: sesame seeds and green onion.