Add the chicken, avocado oil, teriyaki sauce (or coconut aminos) and garlic to a zip lock bag and seal. Note: if using coconut aminos instead of teriyaki sauce, or if your teriyaki sauce doesn't have a lot of salt in it, you may consider adding some sea salt too!) Move the contents of the bag around until everything is well-distributed and chicken is saturated with coconut aminos.

Refrigerate at least one hour, up to 24 hours (I allow mine to marinate overnight).

When you’re ready to cook, preheat the oven to 375 degrees F. 

Transfer the chicken (including the marinade) to a large casserole dish, leaving the chicken in a single layer.

Bake for 40 minutes then increase the oven temperature to 420 degrees F and bake another 5 to 10 minutes, or until the skin is crispy and the chicken reaches an internal temperature of 165 degrees F.

Serve with your choice of side dishes, and enjoy!