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