Craving a delicious, sticky-sweet chicken dish without the guilt? This Paleo Chicken Teriyaki brings all the bold, savory-sweet flavors you love in takeout-style teriyaki but skips the soy, refined sugar, and additives. It’s a perfect fusion of comfort food and clean eating, loaded with umami, lightly caramelized, and finished with a sprinkle of sesame seeds and fresh scallions.

Whether you’re following a paleo diet or simply want a healthier alternative to classic teriyaki, this dish hits the spot. It’s quick enough for a weeknight dinner and impressive enough for meal-prep or casual entertaining. The sauce thickens naturally with arrowroot, and the chicken turns golden and juicy in just minutes. Serve it with cauliflower rice or stir-fried veggies for a complete meal that feels indulgent but keeps you on track.

Preparation Phase & Tools to Use

Before diving into this mouthwatering dish, get your kitchen prepped with a few key tools that make the process smoother and quicker:

Large non-stick or cast iron skillet: Essential for searing the chicken pieces to golden perfection while helping the teriyaki sauce reduce evenly.
Sharp chef’s knife: You’ll want uniform cuts for even cooking. A good knife makes slicing chicken thighs easy and safe.
Cutting board: Preferably one designated for raw meats to keep things sanitary.

Mixing bowls: Useful for prepping your sauce ahead of time, ensuring everything is ready to go.
Tongs or a wooden spoon: To toss and turn the chicken pieces without breaking them apart.
Microplane (optional): If you’re using fresh ginger or garlic, this handy tool helps finely grate without chunks.

Each tool here contributes to precision and ease. When you’re working with natural, unprocessed ingredients like coconut aminos and raw honey, even heat and quick movement make all the difference.

Ingredients for the Paleo Chicken Teriyaki

Boneless skinless chicken thighs – The juicy, tender base of this dish. Thighs work best for maximum flavor and richness.
Coconut aminos – A soy sauce alternative that brings salty-sweet depth without gluten or soy.

Raw honey – Adds a natural sweetness and helps create that iconic sticky glaze.
Fresh garlic – Essential for building the savory base of the sauce.
Fresh ginger – Brightens the dish with a zingy, warming flavor.

Rice vinegar or apple cider vinegar – A splash of acidity that balances out the sweetness.
Arrowroot powder – A paleo-friendly thickener that gives the sauce a glossy finish.
Toasted sesame oil – A drizzle for bold, nutty aroma and authentic flavor.

Sesame seeds and sliced green onions – Optional, but perfect for garnish and texture.

How To Make the Paleo Chicken Teriyaki

Step 1: Slice and Prep

Trim any excess fat from the chicken thighs and cut them into bite-sized pieces. Season lightly with salt and set aside.

Step 2: Make the Teriyaki Sauce

In a bowl, whisk together coconut aminos, raw honey, minced garlic, grated ginger, vinegar, and arrowroot powder until smooth. Set aside.

Step 3: Sear the Chicken

Heat your skillet over medium-high heat with a bit of avocado oil. Once hot, add the chicken in a single layer. Sear until golden brown on each side and cooked through (about 5-7 minutes total).

Step 4: Add the Sauce

Pour the prepared sauce into the pan with the chicken. Stir well and let it simmer. The arrowroot will thicken the sauce as it heats, turning it into a glossy glaze. Keep stirring to coat every piece.

Step 5: Finish with Flavor

Once the sauce has thickened and coats the chicken, remove from heat. Drizzle in a bit of toasted sesame oil and toss again.

Step 6: Garnish and Serve

Top with sesame seeds and sliced green onions. Serve warm over cauliflower rice or steamed veggies for a fully paleo plate.

How to Serve and Store Paleo Chicken Teriyaki

This dish shines brightest when paired with simple sides that let the teriyaki flavor take the lead. Try serving it over:

Steamed or sautéed cauliflower rice for a paleo-friendly base

A bed of zucchini noodles or shredded cabbage stir-fried in coconut oil
Roasted broccoli, carrots, or snap peas for texture and color contrast

To store leftovers, let the chicken cool completely before transferring to an airtight container. It will keep in the refrigerator for up to 4 days and is perfect for lunch meal prep. To reheat, simply warm it in a skillet over medium heat until heated through, or microwave for 1–2 minutes.

For freezing, portion into freezer-safe containers and freeze for up to 2 months. Thaw in the fridge overnight and reheat as usual.

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, though thighs tend to be more flavorful and juicy. If using breast meat, be careful not to overcook as it can dry out faster.

Is this recipe Whole30 compliant?

Almost! To make it Whole30-friendly, substitute the honey with date paste or omit it entirely if you’re okay with a more savory glaze.

What can I use instead of arrowroot powder?

You can use tapioca starch in equal measure. Cornstarch also works but isn’t paleo-approved.

Can I double the sauce?

Definitely. If you like extra saucy teriyaki, double the sauce ingredients. Just note it may take a minute or two longer to thicken.

How spicy is this dish?

This version is not spicy. For heat, add crushed red pepper flakes or a dash of sriracha (if it fits your dietary needs).

Can I grill the chicken instead?

Yes! Grill the chicken pieces and then toss them in the warm sauce right before serving for a smoky twist.

Want More Chicken Dinner Ideas?

If you loved this Paleo Chicken Teriyaki, here are a few more flavorful and easy-to-make chicken dinners that you’ll enjoy:

Longhorn Parmesan Chicken for a creamy, crispy indulgence.

Chicken Cordon Bleu Casserole when you want something cheesy and comforting.
Sweet Garlic Chicken in the Crockpot for effortless set-it-and-forget-it cooking.
Savory Chicken Wraps with Garlic Cream Sauce if you’re in the mood for bold wraps.

Texas Roadhouse Butter Chicken Skillet for that restaurant-style flavor at home.

For even more daily recipes like this, follow me on Pinterest @scherer29. I share clean eats, comfort food, and everything in between!

Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And when you try it, let me know in the comments—did you serve it with stir-fried veggies or cauliflower rice? Maybe added a dash of chili for a kick?

I love hearing how you make each dish your own. Feel free to share your tweaks and tips. Questions welcome too—let’s help each other cook better, together!

Paleo Chicken Teriyaki

Author: Olivia McKenney

Print Recipe

Description

This Paleo Chicken Teriyaki is a clean and flavorful take on a takeout classic. Juicy chicken thighs are pan-seared and coated in a sticky-sweet glaze made with coconut aminos, raw honey, and fresh ginger. It’s naturally gluten-free, soy-free, and perfect for anyone following a paleo lifestyle—or just looking for a healthier dinner option that doesn’t skimp on flavor.

Instructions

1. Trim any excess fat from the chicken thighs and cut them into bite-sized pieces. Lightly season with salt and set aside.

2. In a mixing bowl, whisk together the coconut aminos, honey, garlic, ginger, vinegar, and arrowroot powder until smooth.

3. Heat a large non-stick or cast iron skillet over medium-high heat with avocado oil. Add the chicken in a single layer. Sear until golden brown and cooked through, about 5–7 minutes.

4. Pour the prepared sauce into the skillet with the chicken. Stir and simmer. The arrowroot will thicken the sauce into a glossy glaze.

5. Once thickened, remove from heat and drizzle in the toasted sesame oil. Toss to coat.

6. Garnish with sesame seeds and green onions. Serve over cauliflower rice or vegetables.

Notes

For a Whole30 version, replace the honey with date paste or omit for a savory-only sauce.

Don’t overcrowd the pan—cook the chicken in batches if needed to get a good sear.

Stir the sauce continuously after adding to prevent clumps from the arrowroot powder.