Hot & Sweet Ginger Garlic Chicken

Hot & Sweet Ginger Garlic Chicken

3.8 of 5 (18)
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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
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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

    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

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Member Ratings For This Recipe



  • 11 of 11 people found this review helpful
    I have used coocnut aminos in place of soy sauce as it is both wheat and soy free. Not as flavorful as soy sauce, but a good substitute. If you don't have a problem with either gluten or soy, you can probably use regular soy sauce. - 9/15/14

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  • Incredible!
    3 of 3 people found this review helpful
    I love the paleo recipe being featured on Sparkpeople. These is one of my favorite recipes, and the cookbook is sensational! - 9/21/14

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  • 2 of 2 people found this review helpful
    Can this be made with boneless, skinless chicken breast (it's all I have)? - 9/18/15

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  • Very Good
    2 of 2 people found this review helpful
    I used low sodium soy sauce and canola oil, I don't use the coconut products. it came out tasty! - 9/16/15

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  • 2 of 2 people found this review helpful
    Question, what is the purpose of the coconut aminos? Are they essential to the recipe or can they be left out if I can't get them easily? - 9/15/14

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