Paleo Crispy Teriyaki Chicken

10 30 535
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 3
Paleo Crispy Teriyaki Chicken
Health Rating
Pan fry or bake in the oven. I personally feel pan fry is quicker and easier. If you use chicken thigh, de-bone the chicken first for best results!


681 gm Chicken thighs, with skin
1 pinch Sea salt, fine (to taste)
1 tsp Sesame seeds
1 green onion (stem) Green onion, scallion, ramp (chopped)
1/2 tbsp Ghee (tbsp)
3 1/2 tbsp Coconut aminos, Coconut Secret (Terriyaki Sauce)
3/4 tbsp Fish sauce (Red Boat brand; Terriyaki Sauce)
2 tbsp Apple cider vinegar (Terriyaki Sauce)
1 tsp minced Ginger root (Terriyaki Sauce)
1 tsp Garlic (grated; Terriyaki Sauce)


  1. Pat dry the chicken and remove the bone (if you use chicken thigh). Lightly season the chicken with a bit salt over the skin.
  2. Heat 1/2 tbsp ghee over medium/high heat. When hot, add chicken. Skin side down. Pan fry about 10 mins until the skin is crispy. *be careful about the splatter. Use a lid to cover the pan and prevent from splattering.
  3. Flip and pan fry the other side until the chicken is completely cooked through. Drain the oil from the saute pan and set chicken aside.
  4. Combine ingredients under "Teriyaki sauce". Heat the sauce over medium to medium-low heat. When the sauce is thickened, add chicken back to the pan. Coat the sauce over the chicken.
  5. Wait for 5 mins before slicing the chicken into bite sizes. Sprinkle toasted white sesame seeds and chopped scallion (optional). Serve with steamed broccoli, mashed potato, or cauliflower rice.



is a great source of lean protein which aids in muscle growth and repair!

Nutrition Facts

Per Portion

Calories 535
Calories from fat 361
Calories from saturated fat 104
Total Fat 40 g
Saturated Fat 11.6 g
Trans Fat 0.1 g
Polyunsaturated Fat 8.2 g
Monounsaturated Fat 16.4 g
Cholesterol 227 mg
Sodium 1096 mg
Potassium 500 mg
Total Carbohydrate 5.5 g
Dietary Fiber 0.2 g
Sugars 0.3 g
Protein 38 g

Dietary servings

Per Portion

Meat 2.5

Energy sources