Thursday, July 12, 2012

Coconut Chicken Nuggets with Paleo “BBQ” Sauce

Nom nom nom... I feel like a kid again!!

These nuggets are fabulous. If you aren't a big shredded coconut fan- don't worry. The shredded coconut in this recipe gives more texture rather than taste.

Zach and I didnt make the BBQ sauce but I didn't want to leave it out because it does sound delicious. *Total time does not include the BBQ Sauce.

What you will need:
Two medium sized [mixing] bowls
A sauté pan
A baking sheet
Parchment paper

PREP: 15-20 minutes
Cook time: 15-20 minutes
*Total: 30-40 minutes


1 pound ground chicken- Note: I couldn't find ground chicken so I grabbed a rotisserie chicken and put it in a food processor- the meat was a bit dry  after cooking since it was already cooked- I recommend finding actual ground chicken, if possible
1 egg yolk
1 teaspoon onion powder
¼ teaspoon garlic powder
¼ cup + ½ cup almond flour
½ cup unsweetened shredded coconut
½ cup coconut oil
Salt & Pepper 


Preheat oven to 375 degrees

In a bowl combine ¼ cup almond flour, ½ cup coconut and salt & pepper. Mix to combine

In a separate bowl, combine the ground chicken, ½ cup almond flour, onion powder, garlic powder, egg yolk and salt & pepper. Mix well until everything is incorporated

In a sauté pan, melt coconut oil on medium heat

Take about 2 tablespoons worth of the chicken mixture and roll into a ball and then coat with the coconut and almond mixture

Repeat with the remaining chicken

You should make about 15 to 18 chicken nugget/balls

In small batches place nuggets into heated coconut oil and cook on each side for about 3 to 4 minutes

Transfer balls to a parchment lined baking pan and place in oven for 4 to 5 minutes to allow the chicken to cook through

Repeat with the remaining chicken nuggets

Allow nuggets to cool and serve with Paleo “BBQ” Sauce, if you choose (recipe follows)

Yes, we ate all of our broccoli too!

Paleo “BBQ” Sauce


3/4 cup fresh orange juice
2 tablespoons apple cider vinegar
10 tablespoons tomato paste
4 tablespoons shallots, minced
4 cloves garlic, minced
1/2 teaspoon mustard powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon coconut oil

Heat coconut oil in a sauté pan over medium heat. Place minced shallots and garlic in sauce pan until soft. Stir in remaining ingredients and simmer over low heat for 15-20 minutes.


-All the Best

Recipe from

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