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Paleo Bourbon Chicken

Serves: 2
Prep Time15 mins
Cook Time10 mins
Total Time25 mins


For the Sauce:

  • 1/3 cup unsweetened ketchup I like Primal Kitchen brand
  • 1/2 cup coconut aminos
  • 1 tsp fish sauce
  • 2 tbsp apple cider vinegar
  • 1/3 cup unsweetened apple juice
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ginger powder
  • 1/2 tsp red pepper flakes (optional)
  • 2 tsp arrowroot flour

For the Chicken:

  • 1.5 lbs boneless, skinless chicken thighs trimmed of excess fat and cut into 1 inch cubes
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp avocado oil

For Serving:

  • Riced cauliflower


For the Sauce:

  • In a bowl, combine the ketchup, coconut aminos, fish sauce, apple cider vinegar, apple juice, garlic powder, onion powder, ginger, red pepper flakes (if using) and arrowroot flour. Mix to combine. Set aside.

For the Chicken:

  • Season chicken with kosher salt and black pepper. 
  • Heat a skillet over medium-high heat with avocado oil. Add chicken to the skillet and cook until a golden-brown crust has formed on each side, about 3 minutes per side. 
  • Once the chicken is browned, add the sauce to the pan and toss to coat the chicken. Bring the sauce to a simmer and cook, stirring, until the sauce has reduced and thickened, about 2 minutes. 
  • Serve with prepared cauliflower rice and enjoy!