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
- 3 1/2 tablespoons coconut aminos or GF tamari soy sauce
- 2 1/2 tablespoons avocado oil
- 2 tablespoons fish sauce this is like the salt in many asian cuisines
- 4 large garlic cloves minced
- 1 1/2 teaspoons honey omit for keto and Whole 30
- 3/4 teaspoon black pepper
- 1/2 cup avocado oil
- 6-10 sliced green onions white and green parts (or a combo of chives and thinly sliced onion works well too)
- 1/4 teaspoon sea salt
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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Cheryl Malik says
I love this idea! Seriously, I have to have this for dinner now!
Kelly @ A Girl Worth Saving says
Dang! I love how your marinade is so simple! I’ve found simple, easy recipes create the most divine dinners.
Love roasted chicken. So full of flavor and love that color too !
Emily @ Recipes to Nourish says
That marinade sounds so good and it sure makes the chicken beautiful! This would be a huge hit with my family.
Cristina Curp says
Whoa love that sticky sauce! The chicken looks divine!
STACEY CRAWFORD says
This is one of those recipes I could eat every day with sriracha sauce! Yum 🙂
I’ve never heard of scallion oil before that sounds amazing! Loving this Asian twist on roasted chicken.
Cindy (Vegetarian Mamma) says
Thank you for sharing this beautiful dish! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
Hope your week is great! Can’t wait to see what you link up this week!
Cindy from vegetarianmamma.com
Thanks for sharing this at Savoring Saturdays, Tessa! It looks amazing. 🙂
Miz Helen says
This is a beautiful plate of food. I love your Chicken recipe, it looks delicious. Happy St. Patrick’s Day and thank you so much for sharing your awesome post with Full Plate Thursday. Have a great week and come back soon!
Sandi Gaertner (@sandigtweets) says
Wow Tessa, this looks delicious. I just bought coconut aminos and I was wondering what to do with them. Can’t wait to try this.
Eileen @ Phoenix Helix says
Hi Tessa. I just started a blog carnival focused on the Paleo Autoimmune Protocol, and this recipe fits the protocol perfectly. Any chance you’d be willing to link up? I’m trying to expand resources for the AIP community: http://www.phoenixhelix.com/2013/10/30/paleo-aip-recipe-roundtable-1/
April @ The 21st Century Housewife says
Not only does your Asian Roasted Chicken sound delicious, Tessa, it looks so elegant too! What a beautiful dish to serve to your family or even for a dinner party. I love the marinade, and I really like the idea of scallion oil!
I just saw this post over at Thank Your Body Thursday and it looks delicious. I pinned it to use in my meal plan for next week. Love your site.
This looks amazing!! Can’t wait to give it a try 🙂 Pinned for future reference!
Oh & I follow your blog already, but I found this recipe from Linda’s Gluten-Free Wednesdays 🙂
Lori @Lori's Culinary Creations says
This looks amazingly delicious!! Found you over at Nap-Time Creations. I am co-hosting Tasty Tuesdays this week and would love for you to link up this recipe.
Lori’s Culinary Creations