Baked Teriyaki Chicken

           Easy, Entrees, Recipes
Baked Teriyaki Chicken
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2 teaspoons Arrowroot powder

2/3 Tablespoon cold water

3 Tablespoons agave

3 Tablespoons coconut aminos

4 teaspoons cider vinegar

1 small clove garlic, minced

1/3 teaspoon ground ginger

1/8 teaspoon ground black pepper

8 skinless chicken thighs


In a small saucepan over low heat, combine the arrowroot powder, cold water, agave, coconut aminos, vinegar, garlic, ground ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

Preheat oven to 425 degrees F

Place chicken pieces in a lightly greased 9 x 13 inch baking dish. Brush chicken with the sauce. Turn pieces over and brush again.

Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Makes 4 servings