Sweet & Sticky Grilled Teriyaki Chicken

Marinade

1 pound chicken thighs or breast

2 tablespoons Organic Avocado Oil

2 tablespoons Teriyaki Coconut Aminos

2 tablespoons ginger, minced

1 tablespoon garlic, minced

Sauce

1/2 cup Teriyaki Coconut Aminos

1/3 cup honey

To serve

Salt and black pepper to taste

1 red bullet chili, sliced for serving (optional)

Fresh scallion, chopped for serving

1. Add the chicken to an airtight container resealable storage bag with the avocado oil, teriyaki sauce, ginger, and garlic.  Cover and marinate in the refrigerator; the longer, the better.

2. In a small bowl, whisk together the soy sauce, honey, salt, and black pepper together.   Boil in a skillet over medium heat for 1-2 minutes until the sauce thickens.  Set aside. 

3.  Preheat the grill for medium-high direct heat grilling. Once preheated, brush the surface with some avocado oil (If you cannot access an outdoor grill, you can use a grill pan over medium-high heat on a stovetop).  Place the chicken on the grill, cooking each side for about 5 - 6 minutes whilst brushing with the sticky sauce until cooked.  Serve with chili (optional) and chopped scallion.  Enjoy!