Paleo Gochujang Chicken
Elevate your weeknight dinner game with this Paleo Gochujang Chicken, a flavorful and health-conscious take on the classic Korean-inspired dish. This recipe combines tender, juicy boneless chicken thighs with a bold and tangy marinade made from coconut aminos, Paleo-friendly gochujang-style hot pepper sauce, honey, and aromatic hints of minced garlic and ginger. Perfectly seared in avocado oil for a slightly charred finish, the chicken is served with a luscious, thickened marinade sauce that doubles as a glaze. Garnished with vibrant green onions and nutty sesame seeds, this gluten-free and soy-free dish comes together in just 40 minutes, making it ideal for a quick meal that's big on flavor. Whether you're striving to stick to a Paleo diet or just looking to spice up your routine, this dish guarantees a mouthwatering experience.
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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 |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 879 mg | 38% | |
| Total Carbohydrate | 17.9 g | 7% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 14.7 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 41 mg | 3% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 615 mg | 13% | |
*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.
