Recipe: Honey Pecan Chicken {Paleo}

Recipe: Honey Pecan Chicken {Paleo}

This is a recipe I meant to get out to you while barbecue season was still in full swing. Oh well, maybe you haven’t tucked away the grill yet? And besides, this chicken is almost as good when baked in the oven.

Honey Pecan Chicken

I’ve made this easy supper dish several times this year and was saving the recipe to post in July or August but then the summer got away on me.


Although judging by the warmish weather we’re having here in Vancouver, you’d think summer is still in full swing. So don’t put away that grill yet. Make some of this chicken and then you can tuck that baby away…unless you’re lucky enough to live in a climate where you can grill year round.

Honey Pecan Chicken

I know a few people here in our relatively moderate climate, who barbecue year round but once the days get shorter, and the rains start, we in the Fox household are content to put the BBQ away and turn the oven on.

Honey Pecan Chicken {Paleo}
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Summary: This super easy marinade crisps up the outside, while the chicken stays nice and moist inside.
Gluten Free | Grain Free | Dairy Free | Refined Sugar Free | Real Food | Paleo
*** Always refer to packaging labels for the most up to date allergy information
  • 1 Tbsp ground pecans ** see notes below
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 Cup honey
  • 1 Tbsp coconut aminos ** see alternates below
  • 4 servings chicken (I used boneless, skinless chicken breasts)
  1. Add ground pecans, salt, pepper, honey and coconut aminos to a small bowl, mix well.
  2. Place chicken in a glass dish, or a large heavy-duty zip-top food storage bag.
  3. Pour the marinade mixture over the chicken. Swish it around a bit to mix, making sure chicken pieces are fully covered with marinade. Seal the bag (if using). Place the bag with the chicken in a bowl to catch possible leaks.
  4. Marinate the chicken in the refrigerator for anywhere from 2 to 12 hours. Occasionally swish contents about to ensure all parts of the chicken are coated.
  5. To cook, preheat barbecue grill to Medium-High, or preheat oven to 350°F.
  6. Remove chicken from the marinade, place meat on preheated grill, or if using the oven, place chicken in an oven-safe baking dish.
  7. Discard remaining marinade. Never serve uncooked marinade.
  8. On the grill: cook chicken 7-8 minutes per side, or until juices run clear. In the Oven: bake chicken for 20-30 minutes, or until juices run clear. If unsure about doneness, you can check by using a knife to cut into the thickest part of the meat but doing so will allow juices to escape, causing the meat to dry out.
  9. Serve warm.
You can sometimes find ground pecans in the Baking aisle of mainstream supermarkets, or grind your own in a high-speed blender, coffee grinder, or spice mill (1/4 pound whole nuts yields about 1 cup nut meal). Just be careful not to over-grind. Nut flour can turn into nut butter very quickly.

Variations: ***Please keep in mind that making substitutions will change the final outcome.

You can use Bragg Liquid Amino, or gluten-free soy sauce in place of the coconut aminos.


Laureens Signature
To see a text listing of Laureen’s gluten free recipes, click here

For dairy, egg, nut and gluten free flour substitutions, click here



Laureen Fox
Meet the voice behind this Fox Kitchen blog. Laureen is an enthusiastic amateur cook and Canadian Food Blogger from Vancouver BC. She loves spending her days creating good wholesome food in this Fox Kitchen. Evenings will find her blogging about the best that living without gluten has to offer.
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Dairy Free Egg Free Gluten Free Grain-Free Paleo Quick & Easy Real Food Recipe Refined Sugar Free


  1. Lindsey @ American Heritage Cooking says:

    This chicken looks delicious! I will absolutely be making these this week!

  2. Miz Helen says:

    Your Honey Pecan Chicken looks delicious! Hope you are having a fantastic week and thanks so much for sharing your awesome post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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