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.

Photo by Kristin O.
Adapted from nomnompaleo.com

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Adapted from nomnompaleo.com

Ingredients

  • 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*

Directions

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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