Paleo Bourbon Chicken
Indulge in the rich, savory flavors of Paleo Bourbon Chicken, a healthy twist on the classic American takeout favorite! This recipe combines tender, bite-sized chicken thighs with a mouthwatering sauce made from coconut aminos, apple cider vinegar, honey, and aromatic spices like garlic and ginger. Simmered to perfection, the dish delivers a sweet and tangy flavor profile that's balanced with the comforting richness of chicken broth. A splash of arrowroot powder thickens the sauce beautifully, creating a glossy finish that clings to every bite. Garnished with fresh green onions and ready in just 40 minutes, this gluten-free and soy-free recipe is ideal for Paleo enthusiasts seeking a restaurant-style dish at home. Serve it with cauliflower rice or veggies for a wholesome, satisfying meal your whole family will love.
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Recipe Information
Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 0.5 cup coconut aminos
- 0.5 cup apple cider vinegar
- 0.25 cup honey
- 0.5 cup chicken broth
- 1 teaspoon garlic powder
- 0.5 teaspoon ground ginger
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 2 stalks green onions
- 2 tablespoons arrowroot powder
- 2 tablespoons water
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a medium bowl, mix together coconut aminos, apple cider vinegar, honey, chicken broth, garlic powder, ground ginger, sea salt, and black pepper to make the sauce. Set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes.
Once the chicken is browned, pour the prepared sauce over the chicken in the skillet. Bring to a simmer and let it cook for about 10 minutes, stirring occasionally, until the chicken is cooked through and the sauce has reduced slightly.
While the chicken is cooking, chop the green onions into thin slices.
To thicken the sauce, mix the arrowroot powder with water in a small bowl until smooth. Gradually stir this mixture into the skillet with the chicken and sauce.
Continue to simmer for another 3-5 minutes, until the sauce has thickened to your desired consistency.
Garnish the dish with the chopped green onions before serving.
Serve hot with cauliflower rice or a side of your choice for a complete Paleo meal.
Nutrition Facts
Calories |
1454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.7 g | 91% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 577 mg | 192% | |
| Sodium | 4164 mg | 181% | |
| Total Carbohydrate | 93.0 g | 34% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 74.1 g | ||
| Protein | 106.4 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1617 mg | 34% | |
*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.
