Paleo Honey Butter Chicken
Sweet, savory, and irresistibly rich, Paleo Honey Butter Chicken is a mouthwatering main dish that’s perfect for clean eating enthusiasts and flavor lovers alike. Succulent, golden-browned chicken thighs are drenched in a luscious sauce made with creamy ghee, raw honey, and a zesty blend of coconut aminos, apple cider vinegar, and garlic. This paleo-friendly dinner recipe is quick to prepare—with just 10 minutes of prep time—and finishes to perfection in the oven, making it ideal for busy weeknights. Enhanced with a touch of red pepper flakes for subtle heat and garnished with fresh parsley for brightness, this dish is as visually appealing as it is delicious. Serve it alongside roasted vegetables or cauliflower rice for a complete paleo-approved meal that feels indulgent yet wholesome. Whether you’re embracing the paleo lifestyle or simply looking for a new family favorite, this easy honey butter chicken will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 3 tablespoons ghee
- 3 tablespoons raw honey
- 2 tablespoons coconut aminos
- 1 tablespoon apple cider vinegar
- 3 whole, minced garlic cloves
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat oven to 375°F (190°C).
Season the chicken thighs with sea salt and black pepper evenly on both sides.
In a large oven-safe skillet, melt the ghee over medium-high heat.
Once the ghee is hot, add the chicken thighs to the skillet in a single layer, skin side down if using with skin.
Allow the chicken to cook undisturbed for about 5-7 minutes until nicely browned on one side.
Flip the chicken thighs and continue to cook for another 5 minutes.
While the chicken is cooking, in a small bowl, combine honey, coconut aminos, apple cider vinegar, minced garlic, and red pepper flakes.
Once the chicken is browned on both sides, pour the honey mixture over the chicken, turning the chicken to coat evenly in the sauce.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
Remove the skillet from the oven carefully, and spoon the sauce over the chicken to glaze.
Garnish with freshly chopped parsley before serving.
Serve hot, and enjoy the creamy, flavorful dish!
Nutrition Facts
Calories |
2092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.1 g | 150% | |
| Saturated Fat | 47.5 g | 238% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 970 mg | 324% | |
| Sodium | 3471 mg | 151% | |
| Total Carbohydrate | 62.2 g | 23% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 51.3 g | ||
| Protein | 178.0 g | 356% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 121 mg | 9% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1762 mg | 37% | |
*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.
