Tag Archives: chicken drumsticks

Thai Green Curry Paleo Sheet Pan Chicken & Vegetables

Healthy, Whole30 dinner has never been easier with these Thai Green Curry Paleo Sheet Pan Chicken & Vegetables. So simple to make and clean up is a breeze!

Sheet pan dinners… Let’s file this under: things I wish I had known about waaaay earlier. When it comes to cooking, I’m all about making simple and easy recipes and bonus if they create very little dishes to do afterwards. So when I learned about sheet pan meals, I instantly had to join in on this cooking trend.

Thai Green Curry Paleo Sheet Pan Chicken & Vegetables Recipe

There’s nothing I don’t love about throwing a bunch of things in one pan and roasting the heck out of them to have a complete meal ready to eat. And I’m sure my husband, the dishwasher of the house, do not mind it either. While simple to make, these Thai Green Curry Paleo Sheet Pan Chicken & Vegetables pack a ton of flavor and they are delicious as leftovers as well.

Switch Up the Veggies!

I used some of my favorite vegetables, but you can switch them up with whatever you have on hand. I think cauliflower, potatoes, broccoli, asparagus, and brussels sprouts are some other great options for this recipe.

If you are looking for a easy dinner to cook up that’s healthy, easy, and Whole30-compliant, these Thai Green Curry Paleo Sheet Pan Chicken & Vegetables are a delicious option you can add do your weekly rotation. I also love how customizable this dish is with whatever veggies or cut of chicken you have on hand. Hope you enjoy this yummy recipe as much as we did!

Thai Green Curry Paleo Sheet Pan Chicken and Vegetables

Healthy, Whole30 dinner has never been easier with these Thai Green Curry Paleo Sheet Pan Chicken & Vegetables. So simple to make and clean up is a breeze!

Course Main Course

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings servings

Calories 509kcal

Author Jean Choi

Ingredients

1.5-2 lb chicken I recommend thighs or drumsticks
Sea salt to taste
1 lb sweet potatoes (about 2 medium) cubed
1 lb green beans
1 red onion sliced
Optional: Fresh basil or cilantro, chopped for garnish

Thai Green Curry Sauce

3 tbsp avocado oil
2 tbsp Thai green curry paste
2 tbsp fish sauce
2 tbsp coconut aminos
3 cloves garlic minced
1 inch ginger minced
1/8 tsp ground black pepper

Instructions

Preheat oven to 450 degrees F, and grease a baking sheet or line it with parchment paper.
Sprinkle the chicken with sea salt evenly.
Whisk together all the ingredients for the Thai Green Curry Sauce.
In a large bowl, combine chicken, sweet potatoes, green beans, and onion. Pour in the Thai Green Curry Sauce and toss until well combined.
Transfer the sauce coated chicken and vegetables to the baking sheet and lay them out in an even layer.
Bake for 40-45 minutes, turning the the pan half way through, until the sweet potatoes are soft and the chicken is cooked through.

Nutrition

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Lemon Garlic Chicken Drumsticks (Paleo, Whole30, Keto, AIP Option)

Tangy and flavorful lemon garlic chicken drumsticks that you can cook on the grill or the oven. Perfect for a summer BBQ!

Disclosure: I received a product to try and review for this post. As always, all opinions are my own, and I would never promote or endorse a product that I don’t fully stand behind.

Grilling season is upon us and I couldn’t be more excited. What is it about the grill that makes food taste SO much better? I think it’s the char and the smoky flavor that’s infused into the food that makes grill recipes so dang tasty.

So when the lovely folks at Cave Tools reached out to me to review one of their grill accessories, I of course said yes! I decided to go with their Chicken Wing & Leg Rack, because I love me some grilled meats, and I was intrigued by the idea of this convenient tool that can cook the meat and vegetables at the same time. Such a perfect opportunity to make these lemon garlic chicken drumsticks!

Here’s how it works. The stainless steel rack can hold up to 12 chicken legs or wings, and the tray on the bottom catches the oil drips, which makes it a perfect place to put some hardy vegetables while on the grill so they can be cooked in some delicious chicken fat. Kinda brilliant, right?

You can even use the rack in the oven, which I will try out the next time I’m cooking wings or drumsticks. For the drumsticks, I suggest you use ones that are a bit bigger in size because the base of the bone needs to be big enough to hook onto the loops of the rack.

Overall, I really liked it. Using the Cave Tools rack does take a bit longer for the chicken to cook on the grill than if you place them directly on the grill rack, because the Cave Tools rack elevates the chicken so they are farther away from the heat. However, on the plus side, I didn’t have to turn the drumsticks every few minutes. I just closed the lid and was able to do other chores without worrying about it, and it was done in 45 minutes, and the chicken came out juicy and crispy.

Also, I cooked brussels sprouts and potatoes on the tray with the chicken, and they came out so crispy and delicious as well.

One thing to note – if you have a smaller grill, you may not be able to close the lid. We do have a small, portable grill, and the Chicken Wing & Leg Rack was too tall for me to close the lid fully, so I cooked with it slightly ajar. However, the lemon garlic chicken drumsticks still turned out moist and flavorful, and I highly recommend you try it out.

Don’t have a grill? Don’t worry, didn’t forget about you! Even without a grill, this rack will work wonderfully in the oven, and I even included in an oven method for this tangy, garlicky drumsticks in the directions below. Summer’s just around the corner, so I hope you enjoy this yummy recipe during barbecues and gatherings!

Want to try out the Cave Tools Chicken Wing & Leg Rack? You can buy it on Amazon or on the Cave Tools website. Use code “WING15” for 15% off your purchase!

Lemon Garlic Chicken Drumsticks (Paleo, Whole30, Keto, AIP Option)

Tangy and flavorful lemon garlic chicken drumsticks that you can cook on the grill or the oven. Perfect for a summer BBQ!

Course Main Course

Cuisine American

Prep Time 6 hours

Cook Time 45 minutes

Total Time 6 hours 45 minutes

Servings servings

Calories 285kcal

Author Jean Choi

Ingredients

1/3 cup coconut aminos
Juice and zest of 2 lemons
1 tbsp avocado oil or extra virgin olive oil
8 cloves of garlic minced
1 tbsp dried oregano
1 tsp sea salt
1 tsp ground black pepper Omit for AIP
3 lb chicken drumsticks

Instructions

In a shallow dish, combine and whisk together all ingredients, except the chicken drumsticks.
Lay the drumsticks in the marinade in a single layer, and marinate in the fridge for 6-24 hours, flipping halfway through.
Cave Tools Chicken Wing & Leg Rack method: Preheat the grill to medium high heat. Fit the drumsticks into the racks, and place some hardy vegetables tossed with a little bit of oil and spices on the drip tray. Place on the grill, cover and let it cook for 45 minutes, or until the chicken is cooked through.
Direct grill method: Preheat the grill to medium high heat. Place the chicken on the rack and grill for 30 minutes, turning every 5 minutes.
Oven method: Preheat oven to 400 degrees F. Place the drumsticks on a baking sheet in a single layer. Bake for 40 minutes, until the chicken is dark brown.
While the chicken is cooking, heat the marinade in a small saucepan on the stovetop over high heat. Once the sauce starts boiling, reduce the heat and simmer until the sauce is reduced and thickened, about 7-10 minutes. Drizzle over chicken before serving.

Nutrition

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Pineapple Sriracha Drumsticks

Guys… Mondays are SO much better when you get a good rest over the weekend (dur). If you are one my newsletter subscribers, you probably received my email last Friday about how I’m going to make an extra effort to practice true self care over the weekend, because that’s something I struggle with a lot. Having your own business and making your own hours, it can be difficult to actually have a weekend, but I took all day yesterday to sleep, watch Netflix, not be near my computer, and go on a nice long walk with my dogs. It was amazing.

So today, I’m all energized and refreshed to share a brand new recipe with you guys. And I promise, you are going to want to make these Pineapple Sriracha Drumsticks!

My family has been using sriracha sauce since I was young, so I’ve always been a fan. The combination of the spicy and sweet is so perfect, and my mom whipped up Asian meals often so it pretty much went well with all her cooking. These days, I don’t eat sriracha sauce often because the ingredients usually contain sugar and xanthan gum, but I do enjoy it on occasion because it’s so darn deliciously addicting. I especially love it with chicken or pork!

These Pineapple Sriracha Drumsticks came out even better than I expected. The chicken is so juicy, and the sauce is so flavorful and sticky that I regretted not making more. If you don’t think 2 tablespoons of sriracha sauce is spicy enough, you can add more but I think it’ll be fine as written because you’ll end up cooking down the sauce. I can handle spicy really well, and the sauce turned out perfect for my taste.

Are you a fan of spicy food? Then I really hope you make this because I think you’ll love it!

Pineapple Sriracha Drumsticks

Prep Time 1 hour

Cook Time 50 minutes

Total Time 1 hour 50 minutes

Ingredients

5-6 chicken drumsticks
1/2 cup pineapple juice
2 tbsp sriracha sauce
2 tbsp gluten free tamari or coconut aminos
1 tbsp apple cider vinegar
3 garlic cloves, minced
1 inch ginger, grated
Optional: Chopped green onions and sesame seeds, for garnish

Instructions

Place the drumsticks in a large bowl in a single layer
Whisk together pineapple juice, sriracha, tamari sauce, apple cider vinegar, garlic, and ginger.
Pour the sauce over the chicken and make sure the chicken is well coated.
Place in the refrigerator and marinate for 1-4 hours, flipping the chicken half way through.
Preheat the oven to 400 degrees F.
Line a baking sheet with parchment paper and place the drumsticks on the baking sheet, making sure they aren't touching.
Bake the chicken for 40 minutes, flipping halfway through.
While the chicken is cooking, pour the marinade in a small saucepan and heat on the stovetop over high heat. Once the sauce starts boiling, reduce the heat and simmer until the sauce is reduced and thickened, about 7-10 minutes
When the chicken is finished cooking, brush with the reduced sauce.
Sprinkle with chopped green onions and sesame seeds, if using, and serve.