Aunt Rocky’s Asian Chicken (Gluten-Free, Low Carb)

Unfold chicken thighs so they’re flat, and place in a quart size resealable bag.

Mix all marinade ingredients in a small bowl or measuring cup (everything except the coconut oil). Mix well. Add marinade to the bag and seal, pressing out all of the air. Squish or shake to make sure all of the chicken is coated with marinade. Refrigerate for at least 2 hours, turning occasionally. (If you plan ahead, marinating overnight is even better.)

Melt coconut oil in a nonstick pan over medium heat. Place chicken thighs in the pan to start searing. Retain all of the marinade in the bag and set aside for now.

Sear chicken well, browning each side. Reduce heat to medium-low, cover the pan, and continue cooking until chicken is cooked through (165ºF with an instant-read meat thermometer), turning every few minutes. It takes about 10–15 minutes. Remove chicken to a platter or bowl. Set aside.

Pour reserved marinade into the pan you just used for the chicken, and cook over medium heat. Scrape all of the chicken drippings from the bottom of the pan, and mix with the marinade. Cook and reduce until you have a thick sauce. Drain any juices from the platter/bowl with the cooked chicken back into the sauce, and stir.

Each serving is one thigh drizzled with 1/4 of the sauce.

Notes:
• If you want to use bone-in, skin-on thighs for this recipe, you can, but it will make a lot of grease in your skillet, and it takes longer to cook the chicken. Omit the step where you reduce the marinade, and discard the marinade. The chicken will be delicious either way.
• You can change up the ratios of the ingredients to suit your taste without affecting the net carbs. The chicken can be bagged with the marinade for 24 hours in advance, if you want to set it up the night before to make for a quick work night dinner.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries. Sugar alcohols, Allulose, and liquid Sucralose are not absorbed by the body and rate zero on the glycemic index, so are excluded from nutrition counts.
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per serving: Calories 212, Total Fat 14 g, Saturated Fat 6 g, Sodium 814 mg, Potassium 285 mg, Total Carbohydrate 1 g, Dietary Fiber 0 g, Net Carbs 1 g, Sugars 0 g, Protein 26 g. Macros: 54% fat, 44% protein, 2% carbs.

© March 11, 2017 Roxana Lopez for Aunt Rocky’s.