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 :)

AIP Meatballs on the Traeger

It is much easier to eat AIP (Autoimmune Protocol) in the summer.  The weather is hot, the appetite is less and fresh fruits and veggies abound.  Now that fall is here my appetite is increasing.

One thing that I really miss in fall is a big juicy burger, fresh off the grill, slathered with barbecue sauce.  Since barbecue sauce is made with tomatoes, which are not on the AIP plan, I was desperate to find a replacement.

My rhubarb plant was still producing beautiful stalks of fruit until a couple of weeks ago, so I did a quick search online and found this recipe for AIP Paleo Rhubarb BBQ Sauce .  All I can say is thank you to Gabriella.  This sauce is amazing and I don't feel like I'm missing out anymore!  The sauce is really awesome over my AIP Meatballs that I make on my Traeger and totally delicious slathered over big juicy hamburgers. I'm a happy girl!

To make my meatballs I begin by chopping vegetables.  Carrots add moisture and pack a nutritional punch, so I dice them fine.  

No meatloaf is complete without diced onions. Mmmmmmm

Add the diced carrots, onions, smoked sea salt, onion powder and garlic powder to the hamburger. Mix well!  It is easiest to mix if you wash your hands and dive right in. 

I got this old ice cream scoop years ago and it is a perfect 2 tablespoon scoop. I use it to scoop my meatballs. 

Clean up is a whole lot easier if I line my 9X13 pan with foil. Place the meatballs in the pan. 

Put the pan of meatballs in the traeger or oven.  

After 25 minutes, slather your sauce over them all and bake another 10 minutes. 

I like to place the cooked meatballs over lettuce and slice red onion and green onion over the top. Seriously so delicious!  

AIP Traeger Meatballs

2 pounds of good quality grass-fed ground beef
1 large onion
1 cup of diced carrots
1 teaspoon smoked sea salt
1 teaspoon onion powder
1 teaspoon garlic powder

• Preheat oven or Traeger to 375 degrees.
• Combine all ingredients in a large mixing bowl.
• Form meatballs with 2 tablespoons of mixture for each.
• Place meatballs in a 9X13 inch pan.
• Place on a preheated Traeger or oven and close door.
• Bake for 25 minutes.
• Spoon AIP Paleo Rhubarb BBQ Sauce over each meatball.
• Close door and bake an additional 10 minutes.