Paleo Angry Chicken
Spice up your dinner routine with Paleo Angry Chicken, a bold and flavorful dish that's perfect for paleo enthusiasts and spice lovers alike! This recipe features juicy, marinated chicken thighs infused with a fiery blend of red chili flakes, smoked paprika, fresh ginger, and garlic, balanced with the subtle sweetness of honey and the tang of lemon juice and apple cider vinegar. Cooked to perfection in an oven-safe skillet, this dish is finished with a vibrant garnish of fresh cilantro and green onions. Served hot, it's the ultimate crowd-pleaser that's both gluten and soy-free, thanks to the use of coconut aminos. Ready in under an hour, this paleo-friendly meal pairs beautifully with cauliflower rice or a crisp vegetable salad for a healthy, satisfying dinner option.
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Recipe Information
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
Instructions
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.
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.
Preheat your oven to 400°F (200°C).
Heat the olive oil in a large oven-safe skillet over medium-high heat.
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.
Once both sides of the chicken are seared, pour the reserved marinade over the chicken in the skillet.
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).
Remove the skillet from the oven. Let the chicken rest for 5 minutes in the skillet, allowing the flavors to meld together.
Garnish the chicken with sliced green onions and chopped fresh cilantro before serving.
Serve the Paleo Angry Chicken hot, with your choice of Paleo-friendly sides such as cauliflower rice or a mixed vegetable salad.
Nutrition Facts
Calories |
1610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.8 g | 122% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 2478 mg | 108% | |
| Total Carbohydrate | 25.9 g | 9% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 16.7 g | ||
| Protein | 158.0 g | 316% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 119 mg | 9% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1690 mg | 36% | |
*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.
