Teriyaki Chicken Thighs

I am in LOVE!  Actually, I am in love with many things, but right now I'm referring to my love affair with my new Pit Boss Smoker/Grill.  When things were beginning to go crazy and shut down in our world I went and purchased the Pit Boss to make the time I am spending at home even better.  Yes....cooking meat relaxes me and makes my day brighter.  I suppose that is a good thing since meat is such a healing factor in the AIP diet.

This is a recipe that I created for Teriyaki Chicken Thighs.  It is super easy.  If it wasn't it wouldn't be on my blog :)  Of course you can use any other parts of the chicken, but thighs are a great source of Vitamin K2 which is important in both bone and heart health.  I prefer to get the majority of my nutrients from real food.  So chicken thighs it is!  I also use Coconut Aminos in my cooking instead of Soy Sauce because it is naturally gluten free, soy free, and much lower in sodium than traditional soy sauce.   Also, you are getting amino acids in your meal, and they are crucial in fueling the body to perform at maximum capacity.

To make my Teriyaki Chicken Thighs I begin by mixing the sauce ingredients in a measuring cup.

Then I place the chicken thighs in a zip lock bag and pour the sauce over them.

I squeeze the air out of the ziplock bag and place it in the refrigerator to marinate.  Occasionally, I flip the bag over to distribute the sauce and allow each thigh to marinate.  You can leave them in the refrigerator for an hour or overnight.  The longer they marinate, the more flavorful they will be.  

Then I place them on the grill at 375 degrees.  Cook for 15 minutes, flip and cook for another 15 minutes.  I like mine a little more done so depending on your preference, you can cook an extra 15.  Just make sure that when you pull them off of the grill they have reached an internal temperature of at least 165 degrees.  

When they are done, take them off of the grill and enjoy :)

Teriyaki Chicken Thighs

8-10 Chicken Thighs
1/8 cup avocado or olive oil
1/8 cup orange juice
1/4 cup coconut aminos
1/2 teaspoon ground ginger
2 teaspoons minced garlic

• Mix all ingredients together except for the chicken 
• Place the chicken thighs in a shallow dish or gallon zip lock bag for easy clean up
• Pour the marinade over the chicken
• Cover and refrigerate for at least 2 hours or up to 24 hours
• Place on preheated grill at 375 degrees and close the lid
• Cook for 15 minutes and then flip and cook for another 15 minutes 
• Use a meat thermometer to make sure the thighs reach 165 degrees  
• Remove from the grill onto a platter and enjoy :)