Honey Sriracha Chicken Thighs

On days I’m at home, for some strange reason I feel compelled to make an elaborate meal. Maybe it’s cause I have extra time on my hands? I don’t know, but I feel I owe it to myself to make something extra delicious. And since my husband and I recently decided to do a strict Paleo way of eating for a month, I need to clear out my pantry of non-Paleo approved items.

So I found a big jar of sriracha in my pantry and just looked at it longingly. This has to be one of my favorite ingredients to cook with. And even though I fully intend on making my own version of this sauce, I still wanted to use the original version one last time. So I’ve decided to make some Asian style oven baked chicken thighs. I love the sweet and spicy combination. And this marinade mix is actually very similar to the one I use for chicken wings! I also just received a delivery from my CSA and in it I found a healthy serving of green beans. So garlic green beans will be such a great side dish to my chicken! And I do realize that green beans are not Paleo approved, but I’m taking baby steps here. We don’t officially move over to strict Paleo for a few more days.

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Serving Size: 2
Cook Time: 45 minutes
 
Ingredients:
4 pieces of skinless, boneless pasture raised chicken thighs
2 tablespoons sriracha sauce
3 tablespoons raw honey
3 tablespoons gluten free soy sauce
2 tablespoons rice vinegar
2 teaspoons fresh ginger, peeled and grated
2 teaspoons sesame oil
1 tablespoon extra virgin olive oil
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
2 green onions stalks, diced

In a large glass bowl, combine all the ingredients, expect for the chicken. Mix well. Rinse the chicken under cold water and thoroughly pat dry. Add the chicken into the marinade and coat well. Cover tightly and allow to marinate in the fridge for at least 1 hour.

When ready to cook, preheat the oven to 400 degrees. Allow the chicken to come to room temperature by letting it sit out for 20-30 minutes. In a large baking dish, place the marinated chicken pieces in a single layer along with all the marinade. Bake until the chicken is cooked through and the sauce is thick, about 45 minutes. Flip the chicken 1-2 times while baking to ensure even baking.

I served my chicken with some garlic green beans. If you are not following strict Paleo, this dish would be delicious with a bowl of rice as well! If you are choosing to do strict Paleo or Whole30, I’d recommend making your own sriracha sauce, here’s a great recipe from Nom Nom Paleo: http://nomnompaleo.com/post/36060636540/paleo-sriracha

Also, Whole30 followers are not allowed to consume honey or soy sauce. I’d suggest taking 1 apple, cored and pureed. This will give the marinade the needed sweetness. I would increase the sea salt in the  marinade as well, to make up for the saltiness from the soy sauce.

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