Paleo Angry Chicken

Bring bold, fiery flavors to your dinner table with this Paleo Angry Chicken recipe, a deliciously spicy twist on a classic favorite. Perfectly marinated chicken thighs are infused with a zesty blend of fresh garlic, grated ginger, and a touch of smoky paprika, elevated by the heat of red chili flakes. A sweet-savory combination of coconut aminos, honey, and apple cider vinegar adds depth, while a final burst of brightness from lemon juice ties it all together. Seared to golden perfection and oven-baked for tender, juicy results, this dish is beautifully garnished with fresh cilantro and green onions for a vibrant finish. Ready in under an hour, this gluten-free, dairy-free, and Paleo-friendly chicken recipe pairs effortlessly with cauliflower rice or a crisp vegetable salad for a wholesome, flavor-packed meal.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs
• 2 tablespoons extra virgin olive oil
• 3 cloves fresh garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon red chili flakes
• 1 teaspoon smoked paprika
• 3 tablespoons coconut aminos
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• 0.5 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 tablespoons lemon juice
• 2 pieces green onions, sliced
• 2 tablespoons fresh cilantro, chopped

Directions

Step 1

In a large bowl, combine the minced garlic, grated ginger, red chili flakes, smoked paprika, coconut aminos, apple cider vinegar, honey, sea salt, black pepper, and lemon juice. Stir well to form a marinade.

Step 2

Add the chicken thighs to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

Step 3

Preheat your oven to 400°F (200°C).

Step 4

Heat the olive oil in a large oven-safe skillet over medium-high heat.

Step 5

Remove the chicken from the marinade, reserving the marinade for later use. Place the chicken thighs in the hot skillet, skin-side down, and sear for about 3-4 minutes per side until nicely browned.

Step 6

Once both sides of the chicken are seared, pour the reserved marinade over the chicken in the skillet.

Step 7

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is thoroughly cooked and reaches an internal temperature of 165°F (74°C).

Step 8

Remove the skillet from the oven. Let the chicken rest for 5 minutes in the skillet, allowing the flavors to meld together.

Step 9

Garnish the chicken with sliced green onions and chopped fresh cilantro before serving.

Step 10

Serve the Paleo Angry Chicken hot, with your choice of Paleo-friendly sides such as cauliflower rice or a mixed vegetable salad.

Nutrition Facts

Serving size	(781.0g)

Amount per serving	% Daily Value*
Calories	1610.3

Total Fat 94.8g	0%
Saturated Fat 23.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 564mg	0%
Sodium 2478.0mg	0%
Total Carbohydrate 25.9g	0%
Dietary Fiber 3.0g	0%
Total Sugars 16.7g
Protein 158.0g	0%

Vitamin D 42IU	0%
Calcium 119.0mg	0%
Iron 7.3mg	0%
Potassium 1690.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.7%

Protein: 39.8%

Carbs: 6.5%