Paleo Asian Glazed Chicken
Transform your weeknight dinners with this irresistible Paleo Asian Glazed Chicken, a wholesome, flavor-packed dish that’s perfect for those following a paleo lifestyle. Juicy, golden-brown chicken thighs are marinated in a savory-sweet blend of coconut aminos, raw honey, ginger, and garlic, then seared and baked to perfection in a thick, glossy glaze. This recipe skips the soy sauce and refined sugar, making it a healthier twist on traditional Asian-inspired flavors. Finished with a sprinkle of sesame seeds and fresh green onions, this dish is as vibrant as it is delicious. Ready in just 40 minutes, it pairs beautifully with steamed vegetables or cauliflower rice for a low-carb, paleo-friendly feast.
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Ingredients
- 4 pieces chicken thighs (boneless, skinless)
- 0.25 cup coconut aminos
- 2 tablespoons raw honey
- 1 tablespoon rice vinegar
- 3 cloves garlic (minced)
- 1 teaspoon ginger (fresh, grated)
- 1 teaspoon sesame oil
- 1 tablespoon tapioca starch
- 2 tablespoons water
- 2 stalks green onions (chopped)
- 1 tablespoon sesame seeds
Directions
Step 1
In a small bowl, combine coconut aminos, raw honey, rice vinegar, minced garlic, grated ginger, and sesame oil. Mix well to create the marinade.
Step 2
Place chicken thighs in a shallow dish or a resealable plastic bag. Pour the marinade over the chicken and ensure each piece is well coated. Let it marinate in the refrigerator for at least 15 minutes, or up to 1 hour for more flavor.
Step 3
Preheat your oven to 400°F (200°C).
Step 4
Heat a large oven-safe skillet over medium-high heat. Once hot, remove the chicken from the marinade (reserving the marinade) and add the chicken thighs to the skillet. Sear the chicken for about 3 minutes on each side, until golden brown.
Step 5
Meanwhile, in a small bowl, whisk together tapioca starch and water to create a slurry.
Step 6
Pour the reserved marinade into the skillet and bring it to a simmer. Stir in the tapioca starch slurry, and cook the sauce until it thickens, about 2-3 minutes.
Step 7
Transfer the skillet to the preheated oven and bake the chicken for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Step 8
Remove the skillet from the oven and let the chicken rest for a few minutes.
Step 9
Garnish the glazed chicken with chopped green onions and sesame seeds before serving.
Step 10
Serve the Paleo Asian Glazed Chicken hot, with your choice of sides like steamed vegetables or cauliflower rice.
Nutrition Facts
| Serving size | (616.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1273.0 |
| Total Fat 63.1g | 0% |
| Saturated Fat 14.7g | 0% |
| Polyunsaturated Fat 7.9g | |
| Cholesterol 436mg | 0% |
| Sodium 1404.5mg | 0% |
| Total Carbohydrate 59.5g | 0% |
| Dietary Fiber 2.1g | 0% |
| Total Sugars 43.1g | |
| Protein 106.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 83.3mg | 0% |
| Iron 4.9mg | 0% |
| Potassium 1095.2mg | 0% |
Source of Calories