Sweet Korean Paleo Chicken Thighs

• Gluten free

• Meat

  • 1 1/2 lb Chicken thighs, boneless skinless

• Produce

  • 1 large head Cauliflower
  • 2 Garlic cloves
  • 1 tsp Ginger

• Condiments

  • 3 tbsp Honey
  • 1 tbsp Soy sauce

• Baking & Spices

  • 3 tbsp Gochujang - korean chili paste
  • 1 Sea salt

• Oils & Vinegars

  • 1 tsp Sesame oil

Found on theendlessmeal.com

Description

Ingredients

• 1.5 lb boneless, skinless chicken thighs
• 3 tablespoons honey
• 3 tablespoons gochujang - Korean chili paste (see notes)
• 1 tablespoon soy sauce (or sub coco aminos for paleo)
• 1 teaspoon sesame oil
• 1 teaspoon finely minced ginger
• 2 garlic cloves, finely minced
• For garnish: sesame seeds and sliced green onions
• 1 large head of cauliflower, cut into small florets
• Sea salt, to taste

Directions

• Place the chicken thighs in a resealable plastic bag. Add the honey, gochujang, soy sauce or coco aminos, sesame oil, ginger and garlic and seal the bag. Squish the bag around a little so that the marinade coats each piece of chicken. Let the chicken marinate for 1-24 hours in your fridge. Note: If you dont have time to marinate the chicken mix all the marinade ingredients then pour it over the chicken after you add it to the baking dish.
• Line an 8x11 baking dish with parchment paper. Preheat your oven to 425 degrees Fahrenheit.
• Pour the chicken and all the marinade into the prepared baking dish and move the chicken around, so it is in a single layer. Bake in the oven for 25-30 minutes, turning a few times. The chicken will be cooked through at this time but to get a nice dark red chicken you can broil it at 425 degrees for another 10-15 minute, this is how I like it best. If you arent able to control the temperature that your oven broils at, make sure to keep a close eye on it and reduce the cooking time so the sugar in the marinade doesnt burn.
• While the chicken is cooking, prepare the cauliflower rice. Working in batches pulse the cauliflower in your food processor until it resembles rice. If you dont have a food processor, you can grate or finely mince the cauliflower. Add the cauliflower rice to a large frying pan over medium heat and add ¼ cup of water. Cover the pot and let the cauliflower steam for 6-8 minutes, or until it is soft. Remove the cauliflower from the heat and season to taste with sea salt.
• Serve the chicken with sesame seeds and sliced green onions and some cauliflower rice on the side.