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Sticky Asian Chicken


Chicken thighs seared and lightly braised in a sweet an spicy Asian inspired sauce. 



1 lb. boneless skinless chicken thighs

salt and pepper

2 tbsp. avocado oil

1/2 cup coconut aminos

1 tbsp. pure sesame seed oil

2 tbsp. compliant unsweetened BBQ sauce (I like Primal Kitchen Foods)

1 tsp. grated ginger

2 garlic cloves (pressed through a garlic press or finely minced)

1 tsp. Korean pepper flakes (or crushed red pepper flakes)

scallions (cilantro or chives for garnish)


To begin, preheat the oven to broil 

Pat the chicken thighs dry and season them with a few pinches of salt and pepper on both sides. Heat the avocado oil in a large oven-safe skillet. Add the chicken to the skillet and sear them for 3-5 minutes on both sides or until the internal temperature is 167˚F or higher. Remove the chicken from the pan and set aside. 

Now, whisk the rest of the ingredients (except the garnish) together in a bowl and transfer the mixture to the same skillet you just cooked the chicken in. Bring the mixture to a simmer and cook for about 3 minutes. Return the chicken to the pan and use a spoon to coat the chicken with the sauce. 

Now, transfer the skillet to the oven and broil for 3-5 minutes until the chicken is brown and the sauce thickens a little more. 

Serve with cauliflower rice.

  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Category: 30 minute dinners
  • Cuisine: Asian

Keywords: Sticky Asian Chicken

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