These delicious Korean chicken thighs are marinated in a sweet and smoky chili paste called gochujang and make an easy and healthy weeknight meal. Serve them with a side of rice, or opt for low-carb cauliflower rice for a paleo meal. You will LOVE them!
Ingredients
3tablespoonshoney
3tablespoonsgochujang - Korean chili paste, see notes
1tablespoonsoy sauce, use coco aminos for paleo
1teaspoonsesame oil
1teaspoonfinely minced ginger
2clovesgarlic, finely minced
1 ½ lbboneless skinless chicken thighs
Sesame seeds and sliced green onions, to serve
Instructions
In a medium-sized baking dish, mix the honey, gochujang, coco aminos, sesame oil, ginger, and garlic.
Add the chicken thighs and mix them around in the marinade. Let the chicken marinate for 1-24 hours in your fridge.
Preheat your oven to 425 degrees Fahrenheit. Remove the chicken from your fridge and let it come to room temperature while your oven preheats. Bake the chicken for 20 minutes. Turn your oven to broil and broil the chicken for another 5-10 minutes, until the chicken starts to darken.
OPTIONAL STEP: For a thicker sauce, pour the sauce from the baking dish into a small frying pan and boil it rapidly for 3-4 minutes, until it thickens. Baste the chicken with the thickened sauce and broil it for a few minutes, until it turns dark red.
Serve the chicken with sesame seeds and sliced green onions on top.
Sesame seeds and sliced green onions
Notes
The ingredients in gochujang can vary by brand; many in the stores we shop at don't even have the ingredients listed in English. If eating a 100% paleo diet is important to you make sure you check the ingredient list or try making your own.You can also buy gluten-free gochujang here.This recipe is delicious served with rice or paleo cauliflower rice.