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View more recipes in Entrées

Garlic Ginger Chicken

prep:20 minutes
cook:30 minutes to 45 minutes
ready in:50 minutes to 1 hour
Difficulty
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Show nutritional information
  • Serves: 4
  • Calories: 407
  • Total Fat: 31g
  • Total Carbohydrate: 13g
  • Protein: 17g

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My Notes:

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Serves: 4

Serves: 4decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to bake at 425.
  2. In a small sauce pan, melt butter on low heat.
  3. Turn heat to medium and add the ginger, garlic, fish sauce, and coconut aminos to the butter.
  4. Allow mixture to come to a bubble, and allow to bubble while stirring for a minute or two, then remove from heat.
  5. Place chicken legs in an oven save baking dish.
  6. Pour sauce over each chicken leg.
  7. Sprinkle each leg with salt and pepper.
  8. Bake chicken at 425 for 45 minutes.
  9. Allow chicken to cool for 30-45 minutes and then enjoy.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
RECIPE REVIEWS

  1. lalamompaleo
    December 22, 2014
  2. CaliCaveMomma
    Supporting Member
    May 12, 2012

    I love this recipe I’ve made it 50+ for my family. The best chicken recipe ever.

  3. CaliCaveMomma
    Supporting Member
    July 4, 2012

    This is a great chicken recipe!! Very easy to make, but amazing flavor! And the picky little one in the house loves it too — added bonus!! This will be added to our go-to dishes!!

  4. lalamompaleo
    July 26, 2012

    Absolutely amazing! I had an orange lying around so I juiced it and added it to the sauce. Topped it with some sliced green onions and roasted a big pan of broccoli. That sauce is dangerously good. We drizzled it all over the broccoli; I swear I could eat 5lb of any vegetable with that sauce. All I had were drumsticks, but I cooked them the same time and they were so succulent. Succulent is the perfect word to describe this dish. Take this, PF Changs :)

  5. lalamompaleo
    Supporting Member
    August 20, 2012

    This is the BEST chicken recipe ever!!!! I sometime use thighs and drumsticks cut. I love this chicken recipe and my family does to.

  6. sarahzam
    August 27, 2012

    Is there a substitute for the coconut aminos?

    1. August 27, 2012

      Not really – that’s a fundamental part of the flavor. If you don’t have it or don’t want to use it, you’d be better off going with a different recipe, truthfully!

  7. sehrle
    October 22, 2012

    This recipe is soooo good! My family loves it! It is definitely a staple in our house. Thanks so much!!!

  8. Sassy
    November 26, 2012

    Show Nutritional Info
    This is our estimate based on online research.
    Calories: 407
    Fat: 31 g
    Carbohydrates: 13 g
    Protein: 17 g
    Calculated per serving.

  9. rbureau
    January 11, 2013

    do you really need to let it set for 30-45 minutes before you eat it? To me it seems like it would be cold by then.

  10. gloria
    October 11, 2013

    Very good, recipe it could use a little some thing though maybe a bit more garlic (I am a fan of garlic) maybe some red pepper flakes. My family isn’t big on ginger so cut that in half. We ate it out of the oven it was fine.

  11. morganweddings
    February 5, 2014

    What is the best fish sauce to use, i have not used it before :0)

  12. February 5, 2014

    We use Red Boat fish sauce – it’s great!

  13. morganweddings
    February 5, 2014

    Thank you Bill :0)

  14. Pam957
    March 26, 2014

    I love this recipe! I have made it many times at home. There are only two of us, so we use eight bone in, skin on chicken thighs and the leftovers become lunches. I have also made this twice now for our church work night for 40 people. They always come back for seconds. It’s crazy simple, not a lot of ingredients and taste amazing.

  15. raven
    December 8, 2014

    Do you have to use the fish sauce or can it be omitted since its such a small amount?

    1. December 12, 2014

      Yep, you can omit it if you don’t have any on hand. It just gives the recipe a hint of umami. It will be fine without it, though!

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