Welcome to Recipe Exchange, posted on Fridays around lunchtime with a theme. Share recipes around that theme, or if you’ve just made something amazing, feel free to veer off topic. (Note: my WordPress account was created long before I became The Duchess Approves.)
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Today’s topic: Chicken! The jack of all trades of the meat world. Post your favorite recipes…
OF COCK below.
I’m not really a paleo person, but I do tend to find good, simple recipes that are also (or can easily be made) paleo. This is one of the best I’ve ever made – just remember to marinade the night before and you’ve got an easy and insanely delicious main dish for dinner.
Korean BBQ Chicken Thighs
- 1.5 lb boneless, skinless chicken thighs (about 6 thighs)
- 3 tablespoons honey
- 3 tablespoons gochujang – Korean chili paste
- 1 tablespoon soy sauce (or sub coco aminos for paleo)
- 1 teaspoon sesame oil
- 1 teaspoon finely minced ginger
- 2 garlic cloves, finely minced
- Salt to taste
- For garnish: sesame seeds and sliced green onions
- Place the chicken thighs in a resealable plastic bag. Add the honey, gochujang, soy sauce, sesame oil, ginger, garlic, and salt 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 don’t 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 8×11 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 aren’t 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 doesn’t burn.
Note: the original recipe doesn’t call for salt, but I think it needs it. Really, I just salt the chicken before putting it in the bag. The gochujang and soy sauce add quite a bit, but I use low-sodium soy sauce, so it’s a balancing act. Just something to think about – you can always salt it when it’s cooked if you need to.