Glazed Chicken Thighs

Skip the teriyaki take-out and dig in to this finger-licking, Asian-inspired, chicken! This recipe is paleo/Whole 30 friendly due to being soy-free, free of processed sugars, and gluten-free… but fear not, it’s still full of flavor! Add some heat with Sriracha or a chili-paste of your choosing. This chicken recipe pairs well with cauliflower fried rice, spaghetti squash chow mein, or roasted boy choy.

Glazed Chicken Thighs

Ingredients

4-5 chicken thighs, boneless, skinless

1 Tablespoon cooking oil

Sauce:

1/2 cup coconut aminos

1/4 cup water

1/4 cup rice vinegar

2 pitted Medjool dates, pitted

1 inch fresh ginger, peeled

3 cloves garlic, peeled

1 Tablespoon tapioca starch or flour

1-3 teaspoons sriracha or chili paste (optional)

*Optional garnishes: sliced green onion, toasted sesame seeds

Directions

1. Place all sauce ingredients in a blender and puree until smooth.

2. Place chicken thighs in a glass baking dish and pour 1/2 of sauce over chicken. Cover and chill chicken for 30 minutes or overnight. Chill sauce in airtight container if keeping overnight.

3. Heat cooking oil in a cast oil or non-stick skillet over medium-high heat. Carefully add chicken thighs, keeping sauce in the glass baking dish and discarding.

4. Cook chicken 3-4 minutes per side or until golden brown and center reaches an internal temperature of 165F.

5. In a small saucepan, over low-medium heat, warm the remaining 1/2 serving of sauce.

6. Transfer chicken to a serving dish and pour warmed sauce over chicken, turning to coat as desired. Garnish with sliced green onions and toasted sesame seeds (optional).

7. Serve immediately.