Ingredients
Scale
- 8 -12 chicken thighs, bone in OR boneless
- 3/4 cup coconut aminos
- 2 Tbsp. zero calorie granulated sweetener, such as monk fruit or erythritol
- 2 teaspoons grated ginger
- 1 large clove grated garlic
- 1 Tbsp. low sugar ketchup
- 1 teaspoon sriracha sauce
- 2 teaspoons sesame oil
- Sesame seeds, to taste
- Salt and pepper, to taste
Instructions
- Salt and pepper the chicken and place into a container or a zip lock bag for marinating.
- Combine the coconut aminos, granulated sweetener, ginger, garlic, ketchup, sriracha sauce, and sesame oil. Stir to combine.
- Pour over the chicken thighs, cover, and let sit in the fridge for an hour or more to marinate.
- When you’re ready to cook the chicken, preheat the oven to 400 degrees.
- Line a cookie sheet with foil, and spray with cooking spray, or brush with oil.
- Let the extra marinade drip off the chicken, and lay the chicken on the cookie sheet.
- Bake @ 400 degrees for 30 minutes for boneless chicken thighs, or 55 minutes for bone-in chicken thighs.
- Meanwhile, bring marinade ingredients to a boil, adding a pinch or two of cornstarch to thicken the sauce. Reduce the heat, and continue whisking the sauce until slightly thickened. If the sauce gets a little too thick, add a splash of coconut aminos or warm water and whisk until the consistency is just right.
- Brush the chicken with the marinade/sauce as it cooks.
- When it’s finished cooking, brush the chicken with remaining sauce and sprinkle with sesame seeds and serve.
- Prep Time: 10 minutes
- Cook Time: 30 - 55 minutes
- Category: dinner
- Method: bake
- Diet: Low Calorie
Nutrition
- Serving Size: 2 pieces
- Calories: 255
- Sugar: 4.6 g
- Sodium: 1060.8 mg
- Fat: 14.4 g
- Carbohydrates: 20.4 g
- Fiber: 2.9 g
- Protein: 12.8 g
- Cholesterol: 27.6 mg