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4.50 from 4 votes

Grilled Chicken Teriyaki with Cauliflower Rice

Course dinner
Keyword cauliflower rice, chicken
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 people

Ingredients

Teriyaki Sauce

  • 1/4 cup avocado oil
  • 1/4 cup coconut aminos
  • 2 tbsp fresh orange juice
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 2 medium garlic cloves, peeled & minced
  • 1 tsp fresh ginger, peeled & minced
  • 1/2 tsp dried red pepper flakes
  • 1 tsp tapioca starch
  • 1 tbsp water

Chicken

  • 1.5 lbs boneless, skinless chicken thighs

Cauliflower Rice

  • 1 tbsp ghee
  • 4 cups cauliflower rice
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 whole scallion
  • 1/4 cup fresh cilantro minced

Garnish

  • Minced scallion
  • 1 tbsp black or white sesame seeds
  • Fresh lime wedges

Instructions

  • HEAT teriyaki sauce ingredients - except tapioca starch and water - in a saucepan on the stove set to medium heat. Simmer for 4-5 minutes. Add the tapioca starch and water and whisk vigorously for 3-4 minutes, or until it has thickened. Set aside to cool.
  • ADD cooled teriyaki sauce to a large bowl and place chicken thighs in the bowl. Toss well so that the chicken is coated in the sauce and let marinate for 20 minutes (or up to overnight).
  • ADD ghee to a large pot on the stove, set to medium heat. Add the cauliflower rice, and season with sea salt and black pepper. Saute for 4-5 minutes, or until soft. Turn off the heat and stir in the minced scallion and cilantro.
  • GRILL the marinated chicken thighs on a hot grill or in a cast-iron skillet set to medium-high heat for 5-8 minutes per side.
  • SERVE chicken over cauliflower rice and garnish with minced scallion, sesame seeds, and fresh lime wedges.
  • STORE any leftovers in the fridge for up to 3 days.