Hot And Spicy Chicken Thighs

Chicken thighs are the perfect party food, but usually spicy thighs are accompanied by non-Paleo ingredients. Fortunately, you can easily make delicious and spicy chicken thighs without any of that. This spicy chicken thighs recipe is a simple and inexpensive option for dinner or to bring to a pot-luck. Although the prep time might seem long, most of this is taken up by the marinating – you’ll have hands-on work for less than 30 minutes with this recipe. This makes it a great option for busy nights when you don’t have a ton of time to cook – just prep in the morning and spend a few minutes cooking your chicken later in the day.

This recipe is fantastic as is, but the amount of heat here might turn off some diners. Just remember that you can always adjust the amount of chili flakes and hot sauce down to your preference (or up if you prefer a lot of heat). You can also use this sauce for a ton of different proteins – try substituting pork or beef if you don’t have chicken on hand.

For a party-themed meal, try serving these chicken thighs with a simple, Paleo-friendly fry (we love the chipotle-glazed sweet potato fries with this dish). For a complete meal, add a refreshing serving of greens by pairing with the cucumber and carrot salad (or even serving mixed into it).

Hot And Spicy Chicken Thighs Recipe

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Ingredients

• 2 lbs. chicken thighs, boneless;
• 1 medium white onion, sliced;
• 2 garlic cloves, minced;
• 1 tsp. fresh ginger, minced;
• 1 tsp. chili flakes;
• 1/4 cup hot pepper sauce;
• 2 tbsp. white wine vinegar;
• 1/4 tbsp. olive oil;
• 1/2 cup homemade ketchup;
• 1/4 cup coconut aminos;
• Green onions, sliced; (to garnish)
• 2 tbsp. coconut oil;
• Sea salt and freshly ground black pepper;

Preparation

1. In a bowl, combine the garlic, ginger, chili flakes, hot pepper sauce, vinegar, olive oil, ketchup, and coconut aminos; season with salt and pepper to taste.
2. Place the chicken and onion in a marinating container; pour the spicy sauce over the chicken-onion mixture.
3. Cover and refrigerate 2 to 4 hours.
4. Melt coconut oil in a skillet over medium-high heat.
5. Cook the chicken 6 to 8 minutes per side; serve topped with green onions.