Oven Baked Teriyaki Chicken Thighs

Super tender, this oven baked teriyaki chicken is coated in a sweet, gluten-free teriyaki sauce. This gluten-free dinner recipe uses boneless chicken thighs to make for easy weeknights!

Can Be Served With: – on top of rice, roasted veggies, Buddha bowls, or noodles – over spaghetti squash, cauliflower rice, or lots of veggies if you’re looking to keep them paleo-friendly – In a wrap or on a salad for easy, gluten-free lunches – As the main of something like a sprouted lentil salad

The Steps

Step 1

Place the boneless skinless chicken thighs into a large baking tray. In a small pot, combine the ingredients for the homemade teriyaki sauce (minus the arrowroot powder).

Step 2

Heat just below medium until just starting to bubble. Whisk in the arrowroot powder until no clumps remain. Pour the teriyaki sauce over the thighs. Bake for 40 minutes.

Step 3

Finish by broiling the chicken thighs for 2-3 minutes. Top with green onions, remaining sauce, and/or sesame seeds, and serve.

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