Recipe Exchange: Chicken!

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


  1. 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.
  2. Line an 8×11 baking dish with parchment paper. Preheat your oven to 425 degrees Fahrenheit.
  3. 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.