Korean Spiced Chicken

My recipes are grain free, refined sugar free, and many are dairy free. This new way of eating has transformed my life from being very sick, no energy and on various medications. I now see a functional doctor and he has me on supplements as well as this lifestyle dietary change. I can’t believe how much my life has changed for the better. My labs and blood work have greatly improved meaning I no longer need to be on medication. I am still on Hashimoto’s Thyroiditis medication but even that has been reduced.

The weather is changing and I am looking forward to making meals in my oven I no longer worry about heating up my house. I love when food in the oven makes my house smell divine.

I like new and unusual spices and herbs. Lately, I have been investigating peppers. I recently purchased Korean Red Chili Flakes. I have been itching to use this spice inside a dish. I was pleasantly surprised at the flavor and the mild heat. I don’t feel I can describe the flavor accurately but I am looking forward to learning and experimenting about this new spice. Yes, it has heat but I am not a person who does well with very spicy things.

I have not eaten a ton of Korean food. But I have eaten some and my husband and I have been to North Korea years ago.

I love our world and the vast variety and diversity of foods, cultures, customs, traditions, and languages. When I was a child there was not a lot of different ethnic foods that you could go out and eat. Now the world is a lot closer and almost anywhere you go you can get Mexican, Italian, French, Greek, Japanese, and Thai restaurants to try items you may never have eaten before. This recipe serves four

Nutritional Facts are listed below. There are two nutritional facts one without the heated and thicken marinade and one with.

 

Marinade

1/2 teaspoon Korean Red Pepper Chili Flakes

1/4 cup Coconut Aminos

2 teaspoons fresh ginger

1 tablespoon grated garlic

1/4 teaspoon sesame chili oil

1/2 teaspoon champagne vinegar

1/2 teaspoon apple cider vinegar

1 tablespoon maple syrup

1 tablespoon Sambal Oelek

1 tablespoon Tamarind

1 tablespoon fresh lime juice

1/2 cup chicken broth

4 chicken leg quarters (leg and thigh)

 

Combine all the ingredients into a bowl.

 

 

Reserve 1/4 cup of Marinade and set aside. Pour into a sealable gallon size bag and place leg quarters inside. Marinate 2 hours or more.

 

 

Preheat to 400. Place chicken leg quarters on a greased broil pan.

LaRena's Corner
Korean Spiced Chicken

Broil 45 – 50 minutes. Remove from oven allow to cool 10-15 minutes before serving.

 

 

 

In a small saucepan heat up the 1/4 cup reserved marinade and reduce. It will slightly thicken. You can use to top your chicken or dip your chicken into the sauce.

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 220
% Daily Value *
Total Fat 7 g 10 %
Saturated Fat 2 g 8 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 150 mg 50 %
Sodium 234 mg 10 %
Potassium 0 mg 0 %
Total Carbohydrate 3 g 1 %
Dietary Fiber g 0 %
Sugars 2 g
Protein 32 g 63 %
Vitamin A 0 %
Vitamin C 0 %
Calcium 3 %
Iron 6 %
* The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

If using the heated marinade on your chicken to dip into then add the below Nutritional Facts to your meal.

 

Nutrition Facts
Servings 16.0
Amount Per Serving
calories 20
% Daily Value *
Total Fat 0 g 1 %
Saturated Fat 0 g 0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 69 mg 3 %
Potassium 8 mg 0 %
Total Carbohydrate 3 g 1 %
Dietary Fiber 0 g 0 %
Sugars 2 g
Protein 1 g 1 %
Vitamin A 0 %
Vitamin C 1 %
Calcium 0 %
Iron 0 %
* The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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