Paleo Sweet Chilli Chicken
Elevate your dinner with this vibrant Paleo Sweet Chili Chicken recipe, a perfect balance of sweet, tangy, and spicy layers that are sure to tantalize your taste buds. Featuring tender, juicy chicken thighs coated in arrowroot powder for a delicate crisp and cooked in fragrant coconut oil, this dish harmonizes wholesome, paleo-approved ingredients such as raw honey, coconut aminos, and apple cider vinegar into a luscious, thick sauce. Infused with bold flavors from fresh garlic, grated ginger, and red chili, this dish is naturally gluten-free and refined sugar-free, making it an ideal choice for clean eating. Whether you’re serving this irresistible sweet chili chicken over cauliflower rice or enjoying it as a standalone delight, this quick and easy recipe—ready in just 35 minutes—guarantees a healthy, flavorful meal your whole family will adore.
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Recipe Information
Ingredients
- 1 lb Chicken thighs (boneless, skinless)
- 3 tbsp Arrowroot powder
- 2 tbsp Coconut oil
- 3 tbsp Raw honey
- 1 tbsp Coconut aminos
- 2 tbsp Apple cider vinegar
- 2 cloves Fresh garlic (minced)
- 1 tsp Fresh ginger (grated)
- 0.5 tsp Crushed red pepper flakes
- 1 Fresh red chili (finely chopped)
- 2 tbsp Fresh cilantro (chopped, optional garnish)
- 0.5 tsp Sea salt
- 0.25 tsp Black pepper
Instructions
In a small bowl, season the chicken thighs with sea salt and black pepper. Lightly coat each piece of chicken with the arrowroot powder, shaking off any excess.
Heat the coconut oil in a large skillet over medium heat. Once hot, add the chicken thighs and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside.
In the same skillet, reduce the heat to low and add the minced garlic, grated ginger, and chopped red chili. Cook for 1 minute, stirring constantly to avoid burning.
Add the raw honey, coconut aminos, apple cider vinegar, and crushed red pepper flakes to the skillet. Stir well to combine and let the sauce simmer for 3-4 minutes, or until it thickens slightly.
Return the cooked chicken to the skillet, coating each piece in the sweet chili sauce. Let the chicken simmer in the sauce for an additional 2-3 minutes to fully absorb the flavors.
Remove the skillet from heat and garnish the chicken with freshly chopped cilantro if desired. Serve immediately.
Nutrition Facts
Calories |
1541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.8 g | 100% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 1809 mg | 79% | |
| Total Carbohydrate | 78.0 g | 28% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 48.8 g | ||
| Protein | 118.6 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1176 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.
