I've made this Korean paleo chicken using a Korean chili paste called gochujang. Fermented chilis give it the most fantastic, slightly smoky flavor. It's also not nearly as hot as fermented chili paste might sound.
I buy gochujang from a little market up the road; most well-stocked supermarkets should carry it as well as any Asian food store.
Here's what you need to know about these paleo chicken thighs: they're super easy to make. Honestly, I no longer measure any of the ingredients. I eyeball everything and they always turn out. I supposed it helps that there are only six ingredients in the sauce.
They always have that sweet/ spicy/ smoky winning flavor combo. Seriously, is there anything better in the world than that combination. It gets me every time!
- 1.5 lb boneless, skinless chicken 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
- 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
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