Hot & Sweet Ginger Garlic Chicken
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 230.8
- Total Fat: 10.0 g
- Cholesterol: 114.5 mg
- Sodium: 541.4 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 0.4 g
- Protein: 27.4 g
View full nutritional breakdown of Hot & Sweet Ginger Garlic Chicken calories by ingredient
Introduction
This flavorful chicken tastes great alongside roasted root veggies or sauteed greens! This flavorful chicken tastes great alongside roasted root veggies or sauteed greens!Number of Servings: 3
Ingredients
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1 tablespoon ghee or coconut oil
sea salt & black pepper to taste
6 bone-in, skin-on chicken thighs (or other cut, cooking time will vary)
1 small onion, finely sliced
2 cloves of garlic, minced or grated
1/2 teaspoon ginger powder or fresh ginger
1 teaspoon white sesame seeds
1-2 pinches chili flakes
1/4 cup coconut aminos (available at most Whole Foods Markets or local organic grocers/co-ops for around $5-7/bottle)
Tips
Love this recipe? Find more great recipes in Diane Sanfilippo's books: Practical Paleo, The 21-Day Sugar Detox, and The 21-Day Sugar Detox Cookbook.
Directions
Preheat the oven to 425 degrees F.
In an oven safe cast iron or stainless steel skillet, melt the ghee, then season both sides of the chicken with sea salt and black pepper, and place skin side down into the pan for 5-6 minutes or until the skin browns and releases easily from the pan.
While the chicken cooks, combine the onion, garlic, ginger, sesame seeds, chili flakes, coconut aminos and more sea salt and black pepper in a small mixing bowl.
Flip the chicken thighs over so that they are now skin side up in the pan, then pour the sauce mixture over the chicken evenly and place the pan into the oven for 30 minutes or until the internal temperature of the chicken reaches 165 degrees.
Serving Size: Makes 3 servings
In an oven safe cast iron or stainless steel skillet, melt the ghee, then season both sides of the chicken with sea salt and black pepper, and place skin side down into the pan for 5-6 minutes or until the skin browns and releases easily from the pan.
While the chicken cooks, combine the onion, garlic, ginger, sesame seeds, chili flakes, coconut aminos and more sea salt and black pepper in a small mixing bowl.
Flip the chicken thighs over so that they are now skin side up in the pan, then pour the sauce mixture over the chicken evenly and place the pan into the oven for 30 minutes or until the internal temperature of the chicken reaches 165 degrees.
Serving Size: Makes 3 servings
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