Baked Korean Chicken with Kimchi-Spinach Stir Fry

Korean is one of my all-time favorite cuisines and I definitely plan on making this chicken again... and again.
In all honesty, the kimchi-spinach stir fry is literally just frozen spinach heated up with kimchi in a pan. It ended up being more of a condiment than a side dish. I only added spinach because I felt I needed the veggies bad after my last couple of very meaty meals (that seems happens when I am overdue for grocery shopping).
Next time, I'll probably try making a side of kimchi fried "rice" with cauliflower, spinach and onions instead. And a fried egg. And Korean BBQ beef. And it would be bibimbap.

Baked Korean Chicken

Paleo (but not Whole30-approved)
  • 4 chicken thighs (I used boneless and skinless)
  • 1/8 cup coconut aminos (soy sauce substitute)
  • 1 T sesame oil
  • 1.5 tsp honey
  • 2 or 3 garlic cloves, minced (I was out, so I used garlic powder—but fresh is always better)
  • 2 tsp ground ginger
  • Fresh cracked pepper to taste (I like a lot!)
Put all the ingredients in a bowl or bag and marinate in the fridge for at least six hours (up to a whole day).
Preheat the oven to 375 degrees. Sear chicken in a pan on both sides to lock in the juices (this is especially important if you are using skin-on chicken so that it crisps up—if you use skinless you could probably skip this step if you're in a rush). Transfer chicken to a baking sheet and drizzle with the marinade again. Throw in the oven. Cook time will vary with the size of the pieces, but I think mine took about 30-40 minutes. EAT.