Paleo Korean BBQ Chicken
Elevate your weeknight dinner game with this irresistible Paleo Korean BBQ Chicken recipe, a flavorful twist on a beloved classic that’s both healthy and satisfying. Tender, boneless chicken thighs are marinated in a savory blend of coconut aminos, honey, apple cider vinegar, sesame oil, and aromatic garlic and ginger, ensuring every bite is packed with bold, umami-rich flavor. The dish is pan-seared to perfection and finished in a thickened marinade infused with a gentle kick from red pepper flakes. Garnished with vibrant green onions and nutty sesame seeds, this gluten-free, soy-free masterpiece pairs beautifully with steamed veggies or cauliflower rice, making it ideal for paleo and clean-eating enthusiasts. Ready in under an hour, it’s perfect for busy evenings without sacrificing taste or nutrition.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 0.5 cup coconut aminos
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 3 pieces garlic cloves, minced
- 1 teaspoon ginger, grated
- 0.5 teaspoon red pepper flakes
- 2 pieces green onions, sliced
- 1 tablespoon sesame seeds
- 1 tablespoon coconut oil
Instructions
In a medium bowl, prepare the marinade by combining the coconut aminos, apple cider vinegar, honey, sesame oil, minced garlic, grated ginger, and red pepper flakes.
Place the chicken thighs in a large zip-top bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 30 minutes, up to overnight for more flavor.
Preheat a large skillet over medium-high heat and add the coconut oil.
Remove the chicken from the marinade, allowing excess marinade to drip off, and reserve the marinade for later use.
Place the chicken thighs in the hot skillet and cook for 4-5 minutes on each side, or until the outside is nicely browned and the internal temperature reaches 165°F (75°C).
Reduce the heat to medium and pour the reserved marinade into the skillet. Allow the sauce to simmer and thicken for about 5-7 minutes, occasionally stirring to coat the chicken.
Once the sauce has thickened and chicken is fully cooked, remove the skillet from the heat.
Garnish the chicken with sliced green onions and sesame seeds before serving.
Serve the Paleo Korean BBQ chicken with steamed vegetables or cauliflower rice for a complete meal.
Nutrition Facts
Calories |
1418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.2 g | 99% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 2495 mg | 108% | |
| Total Carbohydrate | 65.8 g | 24% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 59.1 g | ||
| Protein | 107.3 g | 215% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 100 mg | 8% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1175 mg | 25% | |
*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.
