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Thai Chicken


This recipe calls for thighs, but we busted out the boneless/skinless and it still made my husband exclaim, "What. IS. This." like I'd discovered a new continent.
Yes. His reaction was that epic.

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Rate this recipe 4.4/5 (10 Votes)


  • 1 bunch scallions, trimmed and cut into thirds
  • 2 garlic cloves, minced
  • 8 slices of fresh ginger, each approximately the size of a quarter
  • 3 tablespoons rice wine vinegar
  • 3 tablespoons macadamia nut oil or fat of choice
  • 1 tablespoon coconut aminos
  • 1 tablespoon Red Boat fish sauce
  • 2 tablespoons honey (or if you’re on the Whole30 or avoiding honey, use 1/2 small apple, peeled, cored, and diced)
  • 1/2 teaspoon toasted sesame oil
  • 2 teaspoons kosher salt
  • Freshly ground pepper to taste
  • 4 pounds chicken thighs*


Servings 4
Preparation time 10mins
Cooking time 40mins
Adapted from


Step 1

Per the goddess of Nom Nom Paleo, the instructions are as easy as two steps (unless you count pre-heating the oven.)

Dump everything except for the chicken into a blender or food processor and blitz until smooth. Then, bake the bird parts for 40 minutes at 400°F.

*If you're using boneless/skinless chicken boobs, bake that bird for 30 minutes instead.

The end!

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