Soy-Free Terriyaki Chicken

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In addition to his milk intolerance, my little guy’s belly also can’t handle soy. I stumbled upon Coconut Aminoes while I was visiting our local health store, and was excited to learn that they are a great substitute for soy sauce. The flavor did not disappoint, and in fact my husband couldn’t even tell the difference. If you’re looking for a good substitute for soy sauce or just want to give coconut aminoes a try, you can order them right here.

Soy-Free Terriyaki Chicken

serves 4

1/2 cup honey
2 tablespoons rice vinegar
2 tablespoons coconut aminoes
4 garlic cloves, minced
1 teaspoon ginger (ground or fresh will work. I actually prefer more ginger in this, but it’s a bit too much for my toddler)
Coarse salt and ground pepper
8 bone-in, chicken thighs (I prefer skinless for this recipe)

Combine your first 6 ingredients in a ziploc bag or glass dish. Add your chicken, coat them well with the sauce, and marinate overnight.

When ready to cook, preheat your oven to 475°F. Line a baking dish with foil, and spray with nonstick cooking spray (or a bit of vegetable oil will work). Add your chicken to the pan, and spoon the remaining sauce over each piece. Cook for about 30 minutes, until cooked through, basting the chicken occasionally.

This is great served with a side of white rice with pineapple and steamed sugar snap peas.