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Garlic Ginger Chicken

prep:20 minutes
cook:30 minutes
ready in:50 minutes
Difficulty
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Show nutritional information
  • Serves: 4
  • Calories: 362
  • Total Fat: 31g
  • Total Carbohydrate: 4g
  • Protein: 17g
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This dish will leaving you thinking you just enjoyed Chinese take-out, but is a much healthier alternative. Pair with stir-fry vegetables or cauliflower rice to complete the ensemble.

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.

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    RECIPE REVIEWS

    1. lalamompaleo
      May 24, 2015
    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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