Paleo Japanese Sea Salt Grilled Chicken. If you love Japanese food, you’ll love this Japanese sea salt grilled chicken, Paleo style.
I’ve always dreamed of having a mini charcoal grill in my apartment in NYC. There’s something about that slightly burned charcoal flavor that seems to make everything taste better.
People in Asia generally prefer dark meat chicken (e.g. drums, thighs) to white meat (e.g. breasts). My mom always says that dark meat is more juicy and flavorful than plain chicken breasts.
While the recipe calls for whole chicken legs or chicken thighs, it just so happened that I was only able to find chicken breasts in my local grocery store the other day. All the better, since it turns out it works great with breasts as well, and it challenged me to make it extra juicy.
If you have an outdoor space or a set of grilling tools at home, lucky you! The method below will bring your next chicken grilling to the next level.
If you are like me, my friends, the simple steps below will not only deliver satisfaction but also add another dimension to your chicken repertoire !
Paleo Japanese Sea Salt Grilled Chicken ! A quick and easy way to enjoy your favorite Japanese grilled chicken breast with no added sugar and is wheat, gluten free. Same delicious taste. Better and healthier for you !
- 1 lb chicken breast skin on best
- 1/2 tsp black pepper
- 1 tsp sea salt
- 1 tsp ginger grated
- 1 tsp garlic grated
- 2 tbsp coconut aminos
- 1/4 to 1/2 one whole lemon wedges
- 2 tbsp coconut oil pan-fry use
Use a fork to poke a few holes into the chicken breast. Gently rub the chicken with spices (black pepper, sea salt, ginger, and garlic).
Marinate the chicken with 2 tbsp coconut aminos for at least 2 hours (overnight best).
Heat 2 tbsp coconut oil in a saute pan over medium- high heat. Slightly drip off the marinade. When hot, lower the heat to medium and place the chicken skin side down first, pan fry until golden brown. *Be careful about the splatter !
Season the flip side with a bit more sea salt then flip to pan-fry the other side until the meat is cooked through.
Garnish with lemon.