This was wonderful and pretty easy to make! I did have a LOT of liquid, and the sauce didn’t stay thick when cooking because of this. I suspect it was just the water from the thighs, so there was a lot of juice leftover once everything was cooked. But it was great, and I would cook it again for sure. My girlfriend and her sister loved it as well.
- 1.5 lb boneless, skinless chicken thighs
- 3 tablespoons honey
- 3 tablespoons gochujang – Korean chili paste (see notes)
- 1 tablespoon coco aminos (sub soy sauce or gluten-free soy sauce if not paleo)
- 1 teaspoon sesame oil
- 1 teaspoon finely minced ginger
- 2 garlic cloves, finely minced
- For garnish: sesame seeds and sliced green onions
FOR THE CAULIFLOWER RICE:
- 1 large head of cauliflower, cut into small florets
- Sea salt, to taste
- Place the chicken thighs in a resealable plastic bag. Add the honey, gochujang, 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 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.
- 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 don’t 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 1/4 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.
This is actually really freakin good! I didn’t bake it but did mix everything together and used my sous vide. After it was cooked I broiled it skin side up and it turned out amazing!