Ingredients
For the Chicken:
- 2.5 pounds boneless, skinless chicken thighs (about 8 pieces)
- ⅓ cup coconut aminos
- 3 tablespoons avocado oil (or coconut oil)
- 1 ½ tablespoons fresh ginger, grated
- 4 cloves garlic, minced
- 1 tablespoon honey
- 1 ½ tablespoons rice vinegar
- 1 ½ teaspoons sesame oil
- ½ teaspoon red pepper flakes (for mild heat)
- ½ teaspoon smoked paprika
- ¾ teaspoon sea salt
- ½ teaspoon black pepper
- 1 ½ teaspoons arrowroot starch
- 1 tablespoon honey (for sauce thickening)
- 1 ½ tablespoons sesame seeds (to garnish)
- 3 green onions, sliced (to garnish)
For the Broiled Asparagus:
- 1 bunch asparagus, washed and trimmed
- 1 tablespoon avocado oil
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons grated parmesan cheese
- Fresh lemon, for squeezing
Instructions
- Prepare the Marinade: In a large bowl, whisk together the coconut aminos, avocado oil, grated ginger, minced garlic, honey, rice vinegar, sesame oil, red pepper flakes, smoked paprika, sea salt, and black pepper until well combined.
- Marinate the Chicken: Add the boneless, skinless chicken thighs to the bowl and toss well to coat them evenly with the marinade. Cover and refrigerate for at least 30 minutes or up to 12 hours for deeper flavor infusion.
- Sear the Chicken: Heat a large skillet over medium-high heat until hot. Place each chicken thigh in the skillet, uncovered, and sear for 5 to 6 minutes on one side until golden brown and caramelized.
- Cook Chicken Through: Flip the chicken thighs, pour the remaining marinade into the pan, then cover with a lid and reduce heat to medium-low. Allow the chicken to cook for 10 minutes, ensuring they become tender and fully cooked inside.
- Thicken the Sauce: In the last 2 minutes of cooking, take 1 to 2 tablespoons of the liquid from the skillet and mix with arrowroot starch and 1 tablespoon of honey. Stir this mixture back into the pan and cook uncovered to allow the sauce to thicken slightly and glaze the chicken.
- Rest and Garnish: Remove the skillet from heat and let the chicken rest a few minutes. Garnish with toasted sesame seeds and sliced green onions for added crunch and flavor.
- Broil the Asparagus: Preheat your oven broiler to high and position a rack in the center. Toss washed and trimmed asparagus with avocado oil, sea salt, pepper, and grated parmesan cheese on a sheet pan. Broil for 4-6 minutes until the asparagus is tender-crisp and lightly browned. Remove from oven and squeeze fresh lemon juice over the asparagus.
- Serve: Plate the smokey garlic ginger chicken thighs alongside the broiled asparagus. Serve with steamed rice, roasted vegetables, or a fresh salad for a complete meal. Enjoy!
Notes
- Marinating the chicken for longer (up to 12 hours) intensifies the flavor, but 30 minutes works well too.
- Arrowroot starch is used to thicken the sauce and can be substituted with cornstarch if unavailable.
- Adjust the amount of red pepper flakes to your preferred spice level.
- For a crispier chicken skin, leave skin-on thighs and consider broiling briefly at the end.
- The broiled asparagus can be substituted with roasted or steamed green vegetables.
- Use avocado oil or coconut oil as healthy fat options; olive oil can be an alternative for sautéing.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
