paleo, recipe

Asparagus Stuffed Honey Garlic Chicken Thighs

I hate cooking chicken breasts but love cooking chicken thighs. Thighs are tender, juicy, easy to get right, and inexpensive! Especially when going organic, they are a great buy for a small budget. I’ve cooked thighs a few different ways but stuffing them is definitely a first for me. I love making a beautiful dish that wows people but actually just saves me time cooking and cleaning. This meal goes great with pinot grigio or any white wine, so grab a glass and start cooking!

Asparagus Stuffed Honey Garlic Chicken Thighs

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 6 boneless, skinless chicken thighs (about 3lbs or so)
  • 4-5 tbsp minced garlic
  • 3tbsp avocado or olive oil
  • 4tbsp soy sauce
  • 5 tbsp raw organic honey
  • 1/2 tsp ginger
  • salt and pepper to taste
  • garlic powder to taste
  • toothpicks
  • large bunch of asparagus, 18 stalks or so for even plating


  1. Preheat oven to 425 degrees F
  2. In a medium bowl, whisk together minced garlic, soy sauce, honey, oil, ginger, plus salt and pepper to taste
  3. Season thighs with salt, pepper, and garlic powder to taste, set aside
  4. Trim ends off asparagus and place on a plate
  5. Microwave asparagus uncovered for 1 1/2 minutes, set aside
  6. Dip seasoned thighs completely in sauce until coated
  7. Take one thigh at a time and lay out in pan
  8. With 3 asparagus stalks, place in middle of thigh
  9. Roll chicken around asparagus into tight, stick in toothpicks to hold
  10. Repeat with all thighs
  11. Pour any remaining sauce over chicken rolls
  12. Place in over and bake for 25-30 minutes
  13. Take out of oven and let rest for a few minutes
  14. Remove toothpicks, serve and enjoy!

For the yucca fries, I followed theThe Healthy Maven’s recipe. I added garlic salt and pepper as well, omitting chili powder

Hope you enjoy it! Let me know if you try it and what you think!


4 thoughts on “Asparagus Stuffed Honey Garlic Chicken Thighs”

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