Monday, December 2, 2013

Paleo Honey & Ginger Chicken Lettuce Wraps

The caveman asked for something Asian with ginger, so I found this Cooking Light recipe and decided to adapt it. Make sure you allow enough time to marinate the chicken; I prepped it at lunch and then had it ready to go for dinnertime.

This had the perfect balance of zing and sweetness. I used less honey than the original recipe called for, and made sure to heat the honey a little before adding it to the Ziploc bag to ensure it really mixed with the other ingredients and coated the meat. Next time I would double the marinade, though, as I didn't have a lot leftover when it came time to make the glaze.

While you could enjoy this chicken over cauliflower rice, I decided to serve ours in romaine lettuce leaves. We really liked this one and will definitely enjoy it again!

Paleo Honey & Ginger Chicken Lettuce Wraps 

1/2 cup raw honey
2 tbs. minced peeled fresh ginger
juice of 1/2 lemon
2 tbs. cider vinegar
2 tbs. coconut aminos
2 tsp. dark sesame oil
1 tsp. grated orange rind
4 garlic cloves, minced
1 1/4 pounds skinless, boneless chicken thighs, cut into bite-sized pieces
coconut oil, for greasing
1 tsp. salt
1/4 tsp. black pepper
2 tsp.arrowroot or tapioca starch
2 tsp. water
2 tsp. toasted sesame seeds
romaine leaves, for serving

Combine first 9 ingredients in a large Ziploc bag. Seal and shake well. Add the chicken and seal, tossing to coat. Refrigerate for at least 2 hours, turning occasionally.

When ready to cook, preheat oven to 425.

Remove chicken from bag, reserving marinade. Grease a broiler pan with coconut oil, and then place chicken in a single layer on top. Season with salt and pepper and bake for 20 minutes, turning once.

While chicken is cooking, strain marinade into a bowl. Place marinade in a saucepan and bring to a boil. Cook for 3 minutes, skimming any solids from the surface.

Combine starch and water in a small bowl, stirring with a whisk to blend. Add this mixture to the pan with the marinade. Cook one minute, stirring with a whisk. Remove from heat and pour into a large bowl.

Remove chicken from oven and preheat broiler. Add chicken to bowl and toss well with glaze. Place chicken on a Silpat-lined and rimmed baking sheet. Broile 5 minutes or until browned, stirring 1-2 times.

Sprinkle with sesame seeds and serve with romaine lettuce leaves.


  1. Overall this is a really good recipe. I made it for my husband and I, and my husband gave it two thumbs up. It has a great flavor, but it really just doesn't go very far. Because it is just chicken without any other fillers (other veggies, nuts, etc) I would definitely suggest doubling the recipe if you are cooking for more than two people or if you were hoping for leftovers. We only had enough to have 2 lettuce leaves each.

    I did end up putting in some glazed walnuts, which worked out really well. If I make this again, I would definitely either double the recipe or find a way to spread the chicken out a little more with other veggies.

    1. Great idea about adding some veggies into the mix Katie! I think red pepper and mushrooms would taste delicious.