This is a meal my family could eat every single week…and for those of you that know me…that really says something! It is easy to prepare AND cook and is SO delicious in it’s simplicity.
Don’t forgo the scallion oil, it is really amazing drizzled on top of the chicken and rice (I use it to sauté my cauli-rice, slurp!!)! It is also a snap to prepare at the very last minute.
Serving suggestions for baked Asian chicken?
- Serve over any rice, grain, or cauliflower rice of your choice!
- A side of steamed broccoli (tossed w/ scallion oil!)
- We of course add Sriracha!
- With a cabbage salad, my favorite!
- this sautéed broccoli with a kick is awesome!
Asian roast chicken ingredient note:
- I use coconut aminos to replace soy sauce in most recipes, they taste amazing, and they are soy and gluten free. The flavor is not quite so harsh like soy sauce, which I almost find too salty anymore.
- Tamari is another option, just make sure it is a gluten free version like San J.
Can I use boneless skinless chicken to make this Asian chicken marinade?
Yes! While the cook time will change, you can use this marinade for any chicken! You can grill it, roast it, or sauté it in a pan! Lots of options!
Additional Asian themed recipes to enjoy:
- this is my Asian lettuce wraps and are a fresh and loaded with flavor!
- I am super proud of these gluten free AND paleo Asian bao buns!
- my ground beef stir fry is quick, easy, and totally flavorful! You can use any ground meat!
- I adore these paleo egg rolls…they were a big treat at my Bunco party!
Roasted Asian Chicken Recipe:
If you try this kid pleasing Asian chicken marinade, be sure to come back a leave a comment!
Paleo Asian Roasted Chicken w/ Scallion Oil
- 4 pounds chicken drumsticks, thighs, skins removed if you like
To make the marinade, in a bowl large enough to accommodate the chicken, combine the garlic, honey/sugar, salt, pepper, soy sauce/coconut aminos, fish sauce,and oil and mix well.
Add the chicken pieces and use your fingers to massage the marinade into the flesh, distributing the seasonings as evenly as possible.
Cover and marinate in the refrigerator for at least 6 hours or up to 24 hours for the best flavor.
Thirty minutes before roasting, remove the chicken from the refrigerator.
Preheat oven to 400 degrees F.
Roast the chicken on a parchment, or Silpat lined cookie sheet.
Roast until nicely browned and the juices run clear when a piece is poked in the meatiest part with a toothpick. The roasting time depends on the size of the pieces, but in general it will take 40 to 60 minutes total .
Serve the chicken hot, warm, or at room temperature with rice, cauli rice, and scallion oil.
Heat the oil to hot in small pan.
Add in green onions, swirl for about 30 seconds and remove from heat.
Cool. Ready to serve.
Nutritional facts include the skin on the chicken pieces
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