Thursday, October 3, 2013

Recipe - Garlic Ginger Chicken

Garlic Ginger Chicken

2 Tablespoons of grass fed butter, unsalted (I used goat butter I had purchased at Whole Foods.)
1 Tablespoon of ginger root, minced
5 cloves of garlic, smashed and minced
1/4 teaspoon of fish sauce
1/4 cup of coconut aminos
8 chicken thighs
1 teaspoon of salt  (I didn't use any salt and the chicken was delicious.)
1 teaspoon of black pepper


1.  Preheat the oven to 425 degrees.

2.  In a small saucepan, melt the butter on low-heat.

3.  Turn the heat to medium, and add the ginger, garlic, fish sauce, and coconut amines to the butter.

4.  Allow the mixture to come to a bubble, and stir for 1-2 minutes.  Remove from heat, and set aside.

5.  Place the chicken thighs in an oven safe baking dish, and pour the sauce over the chicken.  Optional:  I used a large cast iron pan to cook the chicken on each side for a few minutes before placing in the oven.

6.  Sprinkle each chicken thigh with pepper and salt (optional)

7.  Bake the chicken for 45 minutes and allow it to cool slightly before serving.

This recipe is adopted from the Garlic Ginger Chicken recipe on page 132 of the book, The 30 Day Guide to Paleo Cooking by Hayley Mason and Bill Staley.


The 30 Day Guide to Paleo Cooking
by Hayley Mason and Bill Staley
Victory Belt Publishing Inc.
Las Vegas
Copyright 2013
ISBN 978-1-936608-49-2

No comments:

Post a Comment