Paleo Huli Huli Chicken

• Gluten free

• Meat

  • 1 Chicken, cut into 8 pieces, whole

• Produce

  • 3 cloves Garlic
  • 1 inch Ginger
  • 3 Green onions
  • 1 14-ounce can Pineapple chunks

• Canned Goods

  • 1 tbsp Tomato paste

• Condiments

  • 1/2 cup Coconut aminos or gluten free tamari sauce
  • 2 tsp Dijon mustard

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 1 tbsp Ghee or another cooking oil

Found on whatgreatgrandmaate.com

Ingredients

• 1 14-ounce can of pineapple chunks, juice reserved
• ½ cup coconut aminos or gluten free tamari sauce
• 1 tbsp tomato paste
• 1 tbsp apple cider vinegar
• 2 tsp dijon mustard
• 3 cloves garlic
• 1 inch ginger
• 3 green onions, roughly chopped + more, for garnish
• 1 whole chicken, cut into 8 pieces
• 1 tbsp ghee or another cooking oil

Directions

• Combine all ingredients, except the chicken and ghee, in the food processor. Blend until smooth and creamy.
• Pat dry the chicken and place in a large resealable plastic bag. Pour the marinade in and seal. Massage the chicken to make sure its coated and marinate in the refrigerator for 4 hours or overnight.
• Remove the chicken from the marinade and set the marinade aside.
• Preheat the oven to 425 degrees F.
• Heat ghee in a large oven-safe skillet over medium high heat.
• Add the chicken, skin side down, letting it brown for 5 minutes. Flip and cook for 3 minutes.
• Place the skillet in the oven for 30 minutes, or until the thickest part of the chicken reaches 165 degrees F.
• While the chicken is cooking, pour the marinade in a saucepan and let it boil on the stovetop over medium-high heat.
• Stir the sauce frequently to prevent it from sticking to the bottom of the pan.
• Once the marinade is thickened, serve it alongside the finished chicken, or pour it over the chicken.
• Garnish with chopped green onions before serving.