Paleo Korean Chicken
Just FIVE ingredients!! 😮
Ready for a simple, delicious & healthy weeknight recipe? 😋 Always - right?
Paleo Korean Chicken adapted from The Endless Meal - Healthy Recipes for Busy People.
Ooh, this may be a great recipe for Father's Day!
Just 5 ingredients to the marinade that's SOOO good! (Confession: We omit the honey as we love all things spicy!)
The secret ingredient? A fermented Korean chili paste called gochujang. In my opinion, it's not really as spicy as it is flavorful. If you've never had it, I highly recommend. 👍🏽
We've had this recipe on rotation for a few years now. The kids LOVE this with kimchi rice. Our cheat method for kimchi rice is to mince up store-bought kimchi and mix it with steamed rice (or cauliflower rice if paleo). Ha! It's likely not traditional, but super tasty! Paired with a large salad or a big side of veggies, dinner is served! 🤗
How do you include fermented foods in your diet?
Recipe adapted from The Endless Meal: Check out the original here!
Paleo Korean Chicken
Ingredients
Marinade:
3 tablespoons Gochujang – Korean fermented chili paste
1 tablespoon coconut aminos
1 teaspoon sesame oil
2 teaspoon finely minced ginger
4 cloves garlic, finely minced
Other Ingredients:
2 lbs boneless skinless chicken thighs
Optional toppings: Sesame seeds and sliced green onions
Instructions
Mix marinade ingredients thoroughly in a glass bowl big enough for the marinade and chicken.
Add chicken to marinade and coat evenly. Let sit in refrigerator overnight or at least for one hour.
Preheat oven to 425 °F.
Grease a 8x11 baking dish.
Place chicken in a single layer in the pan and pour remaining marinade over the top.
Bake for 25-30 minutes, turning a few times throughout the cooking process. If you want a deep red color, you can set your oven to broil and cook for another 10-15 minutes. (I did not.)
Serve over cauliflower rice and top with sesame seeds and/or green onion.
Enjoy! 😋
With much ❤️,
Dr. Narayan
