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Keto Teriyaki Chicken

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins


  • 1 tbsp butter (can sub ghee, tallow or lard)
  • 6 chicken thighs, deboned with skin on
  • Himalayan sea salt

Teriyaki Sauce

  • 7 tbsp coconut aminos
  • 1.5 tbsp fish sauce
  • 4 tbsp apple cider vinegar
  • 2 tsp freshly grated ginger
  • 2 tsp minced garlic


  • Salt the skin side of the chicken and then place the chicken in the pan, skin side down. Fry the chicken until the skin is crispy, about 10 minutes.
  • Turn the chicken over and fry the other side for a few more minutes, until the internal temperature reaches 165°F. Remove chicken from the pan.
  • Add all of the Teriyaki sauce ingredients to the pan and cook over medium heat until the sauce has reduced and thickened. Once thickened, add the chicken back into the pan to coat.
  • Remove chicken from the pan and enjoy.