Paleo Honey Glazed Chicken
Elevate your dinner game with this irresistible Paleo Honey Glazed Chicken recipe, a perfect balance of sweet and savory flavors that’s both healthy and indulgent. Tender, golden-brown chicken thighs are bathed in a luscious glaze made with honey, coconut aminos, and apple cider vinegar, enhanced by aromatic garlic and a hint of ginger. This gluten-free, soy-free dish is simmered to perfection, allowing the sauce to thicken and envelop the chicken in every bite. Quick to prepare in just 40 minutes and bursting with paleo-friendly ingredients, this dish is ideal for busy weeknights or an impressive weekend meal. Garnished with fresh parsley, it’s as visually appealing as it is delicious—serve it with your favorite roasted vegetables or cauliflower rice for a wholesome and satisfying feast. Keywords: Paleo chicken recipe, honey glazed chicken, healthy chicken dinner, gluten-free chicken, easy skillet meals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 0.25 cup honey
- 0.25 cup coconut aminos
- 1 tablespoon apple cider vinegar
- 3 cloves garlic
- 0.5 teaspoon ground ginger
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Begin by mincing the garlic cloves and chopping the fresh parsley. Set the parsley aside for garnish later.
In a small bowl, whisk together honey, coconut aminos, apple cider vinegar, minced garlic, ground ginger, salt, and black pepper until the honey is fully dissolved and the mixture is smooth.
Pat the chicken thighs dry with paper towels. Season them lightly with additional salt and black pepper.
In a large skillet, heat olive oil over medium-high heat. Once the oil is hot, add the chicken thighs to the skillet.
Cook the chicken for about 5-7 minutes on each side, or until they are golden brown and cooked through. An internal temperature of 165°F (74°C) indicates they are done.
Reduce the heat to medium and pour the honey mixture over the chicken thighs in the skillet. Simmer and turn the chicken regularly, allowing the sauce to reduce and thicken, coating the chicken evenly, which should take about 5 minutes.
Remove the skillet from heat. Let the chicken rest for a couple of minutes, allowing the flavors to meld.
Transfer the chicken thighs to a serving platter, pouring any remaining sauce from the skillet over them.
Garnish with the chopped fresh parsley and serve hot.
Nutrition Facts
Calories |
1770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.2 g | 121% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 2784 mg | 121% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 61.0 g | ||
| Protein | 157.2 g | 314% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 112 mg | 9% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1586 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.
