No need to rely on take-out – this easy Paleo Teriyaki Chicken will satisfy all your cravings! Serve it up with a side of wilted (or not wilted) kale salad for a tasty and easy meal.
Move over takeout.
Growing up, my only experience with Asian food was take-out. And that was very rarely. At home, my crunchy-before-it-was-cool mom served up traditional American dishes like pizza and macaroni and cheese, but Asian food wasn’t on the menu that I can remember. Until we went to Grandma’s house.
It seemed tradition to get Chinese take-out while on Christmas vacation at Grandma’s. In fact, I don’t think I ever had homemade Asian food until going to college. And guess what? Just like any food, homemade is 100x better…
If you aren’t sure about that, let this easy paleo teriyaki chicken win you over.
This delicious recipe is taken from the hot new cookbook, Asian Paleo, a delicious and gorgeous serving of real-food dishes by ChihYu Smith over at I Heart Umami. Asian Paleo is full of healthy renditions of foods from China, Japan, Korea, Thailand, Vietnam, Malaysia, Singapore, and the Philippines.
The cookbook is divined into 5 sections:
- Weeknight BFF showcasing quick and easy dinners (such as this paleo teriyaki chicken)
- Batch-Cooking Perfect with recipes that are perfect for make ahead meal prep
- Weekend Fun full of paleo-friendly recipes for entertaining
- Easy Add-Ons for those perfectly paired side dishes and veggies
- and Flavor Pop showing us how to swap out those unhealthy condiments in exchange for real-food ones!
If you follow along on my Instagram, you’ll already know that the kale chips in the Easy Add-Ons section were a huge hit with my family! As was this paleo teriyaki chicken. Though truth be told, I was pretty stingy and didn’t share with anyone but my oldest and hubby, who happened to be around when I was shooting the recipe during naptime.
Back in my take-out with Grandma days, teriyaki was one of my favorites. There’s just something about the pairing of slightly sweet with savory that makes your tastebuds sing. With my love for teriyaki and my love for making old favorites paleo, Asian Paleo is right up my alley.
ChihYu’s teriyaki chicken is incredibly simple and easy to whip up. I even make her recipe for homemade teriyaki sauce (in the Flavor Pop section of the cookbook). It felt great knowing that I was enjoying one of my favorite recipes, but without any unnecessary ingredients.
If you don’t want to make your own teriyaki sauce, you could substitute a paleo, Whole30, or keto one. (Like the Coconut Secret brand.)
You also don’t need to sauce the kale before eating, I just like to do that to make it more easily digestible. Or if you want, you can serve the teriyaki chicken over rice or cauli-rice instead of a wilted (or not) kale salad!
More paleo dinners.
If you’re in search of more delicious and easy paleo dinners, here are a few more tried and true family favorites…
- Crispy Coconut Pan-Fried Salmon
- Easy, Paleo Sweet & Sour Chicken
- Chicken Fajitas in the Instant Pot
- Bulgogi: Korean BBQ Beef
- Easy Instant Pot Eye of Round Roast
- Meatloaf Sliders
- Fall-Apart Tender Ribs in the Instant Pot
- Simple Herbed Red Drum
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Paleo Teriyaki Chicken with Wilted Kale Salad
Free from grain, gluten, eggs, dairy & sugar.
For the chicken:
4 boneless organic chicken thighs
1/3 c. teriyaki sauce (I used the one on page 187 of Asian Paleo)
For the kale salad:
2 cups organic kale, chopped
1 t. minced garlic
1/4 t. ground ginger
Himalayan salt, to taste
toasted white sesame seeds
For the chicken:
Preheat the oven to 425F and line a baking sheet with foil or parchment. Place a rack on the prepared baking sheet and grease the rack with oil.
Season the chicken with salt and pepper, to taste, and place skin-side up on the rack. Bake for 20 minutes, or until the skin is golden-browned.
Remove the chicken from the oven and brush with oil and teriyaki sauce. Turn the oven to broil and bake for another 2-3 minutes, or until the skin is golden.
Wait for 5 minutes before slicing the chicken and serving with the kale salad.
For the kale salad:
Heat a skillet over medium-low.
Remove the ribs from the kale and chop into pieces. Place in a bowl and drizzle with avocado oil and add in garlic, ginger, and salt. Rub gently to combine.
Stir-fry kale until just wilted, then remove to a plate.
Serve with the chicken, sesame seeds, and scallions.
Teriyaki chicken recipe used with permission from ChihYu Smith, author of Asian Paleo.