Ginger-Lime Sticky Chicky (AIP, Paleo)

Ginger-Lime Sticky Chicky (AIP, Paleo)

For years my immature, naïve, parochial, narrow-minded palate snubbed any cut of chicken other than skinless, boneless breast. Ugh. I know. At the risk of sounding like an old fuddy-duddy, I must say, if only I knew then what I know now, which is that chicken thighs are devilishly delicious!

Not only are chicken thighs incredibly flavourful and juicy, they are also relatively economical, which is helpful when sourcing rather pricey pastured and humanely-raised meat.

I roast chicken thighs once a week, which gets us through a couple of meals each, but I decided to mix things up this week and brown those bad boys in my cast iron skillet. The addition of the sweet-n-sour-esque ginger-lime sauce ups the ante on the already succulent thighs. This Ginger-Lime Sticky Chicky goes wonderfully with Fragrant Celeriac Rice (as is shown in the photo).

Portrait ViewA couple of bites in and my husband gave me a mega-watt smile along with his fist bump of approval, culminating in a big hug when dinner was over. Needless to say he digs this Ginger-Lime Sticky Chicky, and you will too!

5.0 from 4 reviews
Ginger-Lime Sticky Chicky (AIP, Paleo)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 2 tbsp. lime juice (about the juice of a whole lime)
  • 3 tbsp. filtered water
  • 3 tbsp. honey
  • 1 tsp Red Boat fish sauce
  • 2 tsp fresh ginger, grated
  • 2 garlic cloves, crushed
  • 1-2 tbsp. oil
  • 4 chicken thighs, skin on, boneless
  • 1 tsp arrowroot powder + 1 tbsp. filtered water
  • ¼ c green onion, chopped
Instructions
  1. In a small bowl, whisk together the lime juice, water, honey, fish sauce, ginger, and garlic. Set aside.
  2. In a large skillet heat oil over medium high heat. Add chicken thighs skin-side down. You should hear a sizzle. Allow to cook for about three minutes.
  3. Turn heat to medium and allow the thighs to cook for about 6 minutes more undisturbed.
  4. Flip the thighs to reveal the crispy, devilishly good brown side. Allow to cook for about 4 minutes on the other side.
  5. Add the lime-ginger mixture. Reduce the heat and simmer for a couple minutes more.
  6. Stir together the arrowroot powder and water. Add to the skillet. Stir thoroughly for a minute or two. Then remove from heat.
  7. You can serve the thighs whole, or cut them into strips as I've done in the photo (it felt more like take-out that way!). Be sure to scoop up and drizzle more of the sauce from the skillet.
  8. Garnish with freshly chopped green onion.
 

 

 

 

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This article was written by

Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.

There are 18 comments for this article
  1. Dana at 5:17 pm

    These look delicious! Do you think boneless skinless thighs would work as a sub? I Only have bone in/skin on or boneless/skinless at my store.

    • Martine Partridge Author at 5:44 pm

      The crispy skin rendered by cooking the skin-on thighs skin-side down in the skillet really adds something wonderful to this recipe in terms of flavour and texture, but I’m sure you can get a nice brown on the skinless thighs as well. Let me know how it goes if you give it a try. 🙂

      • Dana at 11:53 pm

        I did it with boneless skinless thighs and it turned out! Just FYI for anyone in the same predicament as me.

        It obviously didn’t crisp, but I did get a fairly nice brown, especially given the fact that I accidentally flipped them WAY too soon.

        The sauce was delicious. What a simple, yummy dish! Thanks!

  2. Kara at 6:59 pm

    Can you tell us what the white stuff on the plate is, that the chicken is resting on in the photo? Rice? Cauliflower rice? I don’t see it as part of the recipe.

    • Martine Partridge Author at 1:42 pm

      Hi, Cindi. Yes, bone-in chicken will definitely require longer cooking time. You could start the bone-in thighs stove-top as I’ve outlined in Steps 1-4, and then give them some time in the oven before bringing the skillet back to the stove-top and proceeding with adding the sauce (Step 5). 🙂

      • cindi at 1:35 am

        Thank you, Martine! We’ve got it underway as I type 😉 I’ll be putting it into the oven for 10 minutes and will let you know how it turned out! 🙂

        • Cindi at 2:20 am

          Whoops! Just saw that I never came back to say how it turned out – it was great! Can’t tell you how much I love this recipe! And now, tonight, making it once again, I mixed up the lime juice, water, fish sauce and honey into the bowl and tasted it, and I think I’m going to try that combination with carbonated water for a summer drink! Delicious! And they’d never guess there was fish sauce in it. 😉

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