Sticky Asian Chicken Thighs

You probably know by now that I am addicted to Asian-Style flavours and Chicken Thighs! This is the perfect combination of both of my loves! Such a great way of changing up your meals as they really pack a punch in the flavour department!

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The leftover juices are absolutely fab tossed through some zoodles when serving so be sure to have some on hand!

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This recipe is Gluten Free, Dairy Free, Paleo & Whole 30 Approved.

8 skinless, boneless chicken thighs
1/2 red chili, finely sliced
1/2 green chili, finely sliced
3 cloves of garlic, crushed
1 inch of ginger, grated
2 tbsp sesame oil
1/4 cup coconut aminos
1/4 cup Agave Nectar (omit for whole 30 or sub for orange juice)
Small handful of sesame seeds

  1. Preheat your oven to 200°c/392°F.
  2. In an oven proof dish combine the agave, chili, garlic, sesame oil and coconut aminos.
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  3. Add the chicken to the dish and cover in the marinade. (if you have time leave for 20-25 minutes for the flavours to infuse, if not don’t worry it will still be delicious!)
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  4. Sprinkle the sesame seeds on top and place in the oven for 25-30 minutes until the chicken is full cooked.
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  5. Remove the chicken from the oven and switch it to you grill/broiler setting, place the chicken back in for a further 5-10 minutes until the sesame seeds are nice and golden.
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  6. Serve and enjoy!IMG_2394IMG_2398

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