Baked Teriyaki-Style Chicken Thighs
Shiitake-Asparagus Stir-Fry
Ingredients
- ¼ cup fresh orange juice
- 2 Tbsp coconut aminos
- 2 cloves garlic, minced
- ½ tsp ground ginger
- ¼ tsp crushed red pepper
- 1 lb bone-in, skin-on chicken thighs, skinned
- 6 slices nitrite-free bacon, halved
Instructions
- Combine orange juice, coconut aminos, garlic, ginger, and red pepper in a large zip-top plastic freezer bag. Add chicken; seal bag, and turn to coat. Chill 1 hour.
- Preheat oven to 375°F. Remove chicken from marinade, and discard marinade. Wrap each chicken thigh with 2 bacon pieces.
- Place wrapped chicken on a foil-lined rimmed baking sheet. Bake 35 minutes or until chicken is done and bacon is crisp.
Side Dish Ingredients
- 1 lb asparagus, cut into 1-inch pieces
- 2 (3.5-oz) pkg shiitake mushrooms, sliced
- 2 Tbsp dark sesame oil
- 1 clove garlic, minced
- ½ tsp kosher salt
- ½ tsp crushed red pepper
Side Dish Instructions
- Cook asparagus and mushrooms in hot oil in a large nonstick skillet over high heat 4 minutes or until just tender. Stir in garlic, salt, and red pepper. Cook 1 minute.
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