Paleo Gochujang Chicken
Spice up your dinner routine with this flavorful Paleo Gochujang Chicken recipe, a healthier twist on a Korean-inspired favorite. Tender, juicy boneless chicken thighs are marinated in a bold blend of coconut aminos, paleo-friendly gochujang-style hot pepper sauce, honey, and aromatic garlic and ginger, then seared to perfection in avocado oil. The rich, slightly sweet and tangy marinade doubles as a glossy sauce, thickened and drizzled over the chicken for maximum flavor. Finished with a sprinkle of sesame seeds and fresh green onions, this dish is as visually appealing as it is delicious. Perfect for paleo enthusiasts or anyone craving a spicy, umami-packed dinner, this quick and easy recipe comes together in just 40 minutes, making it a must-try for busy weeknights or special occasions!
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Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 0.25 cup coconut aminos
- 0.25 cup gochujang-style Paleo hot pepper sauce
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 2 tablespoons avocado oil
- 2 stalks green onions, chopped
- 1 tablespoon sesame seeds
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a large bowl, prepare the marinade by combining coconut aminos, gochujang-style Paleo hot pepper sauce, honey, apple cider vinegar, minced ginger, minced garlic, sesame oil, salt, and black pepper. Mix well.
Add the chicken thighs to the bowl, ensuring they are well-coated with the marinade. Cover and refrigerate for at least 1 hour, or overnight for more flavor.
Preheat a large skillet over medium-high heat and add avocado oil.
Remove the chicken thighs from the marinade, allowing excess to drip off, and place them in the hot skillet. Reserve the remaining marinade.
Cook the chicken for about 5-7 minutes on each side or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred.
While the chicken is cooking, pour the reserved marinade into a small saucepan. Bring it to a boil over medium heat and simmer for 2-3 minutes until it slightly thickens.
Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes.
Slice the chicken into strips and drizzle the thickened marinade sauce over the top.
Garnish with chopped green onions and sesame seeds before serving.
Nutrition Facts
Calories |
2625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.9 g | 190% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 3845 mg | 167% | |
| Total Carbohydrate | 73.0 g | 27% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 59.1 g | ||
| Protein | 240.8 g | 482% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 182 mg | 14% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2475 mg | 53% | |
*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.
