Asian Spiced Chicken (Primal/Paleo)

The flavors here are light, balanced, and fresh. The chicken is succulent, tender, and flavorful, with a crisp skin. This served alongside my Sesame Stir Fry is a meal quick enough for a busy weeknight, but lovely enough to be craved.

Asian Spiced Chicken
primal / paleo / grain-free / gluten-free / egg-free
Yield: 2 servings

4 chicken drumsticks
3T rice wine vinegar
1T coconut aminos
1T sesame oil
2T olive oil
1/4t fish sauce
1t honey
4 cloves garlic, minced
1t ginger, fresh and minced
1t sriracha, homemade for strict primal/paleo
1/2t garlic powder
1/2t sea salt
1t sesame seeds

Rinse and pat dry the chicken drumsticks. Place into a zip top bag and pour the rest of the ingredients over. Mix around so the marinade distributes evenly over the chicken and place in a shallow container. Let marinate for at least a few hours, or overnight, flipping once.

Preheat the oven to 400 degrees. Pour the chicken and marinade into an ovensafe dish and arrange the chicken so that the side with the most skin is facing upwards. Sprinkle with salt and garlic powder. Bake for 45 minutes to an hour or until an internal temperature of 165 degrees; halfway through baking, baste with juices. Let rest for 10 minutes before eating. Top with sesame seeds and enjoy.

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