This Teriyaki Chicken features juicy, flavorful boneless skinless chicken thighs marinated in a rich blend of coconut aminos, brown sugar, and spices, perfect for grilling, stovetop cooking, or baking.
1: Add the chicken thighs to a shallow dish and season them with salt and pepper.
2: Pour in the coconut aminos, sesame oil, rice vinegar, brown sugar, garlic powder, onion powder, ground ginger, green onion, and garlic cloves.
3: Toss everything together, cover the dish, and let this sit in the fridge for 2-8 hours.
4: When ready to cook, choose your method: grill, stovetop, or oven baking.
5: For grilling, preheat to medium-high heat and cook for 10-12 minutes total, flipping halfway through until the internal temp reaches 165°F.
6: For stovetop, heat olive oil over medium heat, add marinated chicken thighs smooth side down, pour a few tablespoons of marinade over, cook for 5-8 minutes until golden, flip, and cook until done.
7: For baking, place chicken thighs in a 9x13 baking dish with 1/2 cup marinade on top and bake uncovered at 400°F for 30-40 minutes.
8: Serve as is, or in a bowl with rice, roasted broccoli, green onion, and Yum Yum sauce, or fresh spring rolls.
