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Paleo Honey Garlic Chicken


Paleo Honey Garlic Chicken

I am a total sucker for those free samples of chicken passed out at the Chinese food spots in the mall food court. You guys know what I'm talking about, don't try to pretend you've never taken a toothpick (or seven) of that yumminess. I don't even want to know what's in it as it's not exactly healthy or nutrient dense. But this Paleo Honey Garlic Chicken fits the bill AND satisfies those food court cravings. And it's super easy to make. There are lots of variations of this recipe floating around on the web, and by lots I mean hundreds! I tried to combine all the flavors -- while eliminating the traditional soy sauce and ketchup and adding more healthy fats and garlic. Because more fat and garlic are always a good thing. I prefer using chicken thighs over breasts, adding sesame oil, and letting it cook on low ALLLLLLL day until the meat is very dark in color and falling apart. Then I steam up some broccoli and serve the whole thing over cauliflower rice. But you can also serve the little pieces of chicken on a plate with toothpicks if you need that food court fix. Hope you enjoy it as much as we do! *DISCLAIMER -- I am not, nor will I ever be or claim to be, a recipe creator. I just like to find yummy stuff that's easy to make and share it with you guys.
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  • 1/2 cup raw honey
  • 1/3 cup coconut aminos
  • 1/4 cup water
  • 1 tablespoon hot sauce I use sriracha or Cholula
  • 1 teaspoon sesame oil or 1 tablespoon ghee optional
  • 1 1/2 teaspoons paprika regular or smoked
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cracked pepper
  • 6-8 garlic cloves minced (I really like garlic, use less if you don't!)
  • 2-3 pounds chicken thighs and/or breasts
  • Toasted sesame seeds and/or chives for garnish


  • Place chicken in crockpot.
  • Mix all other ingredients in bowl. (If your raw honey is like mine up here in Alaska, you may need to heat it get it to a liquid consistency.)
  • Pour liquid over chicken, making sure all the pieces are coated with the mixture.
  • Cook on low for 7-8 hours.
  • Serve on top of white rice or cauliflower rice. Mixing in some steamed broccoli or sautéed snow peas is a nice touch, too!
Tried this recipe?Let us know how it was!
I’m Amanda! 

I’m a Pilates & Barre Master Trainer, Nutritional Therapy Practitioner, Executive Director with Beautycounter, recently retired military wife, and mother of two very energetic boys.

I’ve given up the unrealistic notion of being awesome at everything and embraced the idea of just keeping the important stuff well balanced.

My life is not nearly as cool as my Pinterest boards, you guys. But I do try to live a healthy life and make better choices for my family. If you have any interest in doing the same, please stick around!