3 Ingredient Teriyaki Chicken

• 1 to 1 ½ pounds chicken thighs (or breast), trimmed of excess fat
• ¼ cup coconut sugar, unrefined cane sugar, or sweetener of choice
• ½ cup soy sauce or tamari (use tamari for gluten-free option)
• Heat safe fat for cooking (coconut oil, ghee, tallow, etc.)

1. Place a chicken thigh/breast in a gallon freezer bag (I use freezer bags as they hold up better to the pounding process), wrap in plastic wrap, or place between two sheet of wax paper.
2. Using a meat mallet, pound the thigh/breast lightly, but firmly with the flat side.
3. Start at the middle and work your way to the edges. I like to flatten mine to about ¼ inch. Flatten all of the chicken thighs/breasts. Place the chicken in the freezer bag or in a pan, and pour over the soy sauce and sugar of choice. Make sure that the marinade is evenly covering the chicken and place in the refrigerator. Marinate for 20 minutes (for a light taste) to 2 hours (for a stronger flavor).
4. In a cast iron pan,heat enough fat of choice to coat the bottom of the pan, over medium heat until a drop of water sizzles when dropped in the pan.Add chicken (you may have to do this in batches if you have a small pan). Cook until the first side is starting to get a nice browned color, and then flip. Brown the other side. It should cook quickly (5-8 minutes total) since you pounded it thin.
5. Once there is no pink in the thickest part of the chicken when cut, remove and let sit for about 5 minutes. Slice thinly and serve. (If not serving right away or if you are cooking it in batches, don’t cut the chicken right away, but place in a serving bowl and cover with foil to help it keep warm).

My notes: I used regular white sugar in my marinade and low-sodium soy                        sauce. 

               Because we ended up going out to eat after I started marinating this,                this did marinate for over 24 hours. I rinsed the chicken before I pan-                fried it and it was still mild tasting.

               I pan-fried this in vegetable oil and a cast iron skillet, which was                        suggested on another post.

The original recipe is here.