Gluten-free, Paleo, Whole 30, Dairy-free
If you are looking for some flavorful, tender chicken, I’ve got you covered. These juicy beauties are crisp on the outside and moist on the inside. They are also very easy to prepare. You make a marinade, you bake. That's it!
If you are used to buying the boneless skinless cuts of chicken, it’s time to step out of your comfort zone and choose the bone-in, skin-on cuts. It is always best to eat foods in their whole forms, because it's waaay healthier for you. When you buy pasture-raised organic, the bones and skin provide
additional nutrition such as collagen, amino acids, and minerals, which are excellent support for your gut, skin, and joints.
Serves 4-6
Ingredients
2-3 lbs pasture-raised organic chicken thighs, bone-in, skin-on
Marinade
3 Tbsp avocado oil
3 Tbsp raw honey (if Whole 30, use ½ C peeled, diced apple)
2 Tbsp coconut aminos
2 Tbsp rice vinegar
1 tsp toasted sesame oil
4-5 garlic cloves, peeled
2 tsp ground ginger
2 tsp salt
¼ tsp freshly ground pepper
Juice from 1 lime (or 1 Tbsp lime juice)
1 sliced green onion, for garnish
Equipment
Small food processor or blender, baking rack, baking sheet
Method
Prepare marinade by adding all ingredients to a small food processor or blender and blitz until smooth. Marinade will taste salty, but will be just right for seasoning all the chicken.
Thoroughly rinse and pat chicken dry. Add to a mixing bowl and pour marinade over the chicken. Toss to coat the chicken with the marinade.
Place chicken on a baking rack, skin side down.
Bake at 425 deg for 40 minutes, turning halfway through, or until a meat thermometer reads 165 deg.
When you take the chicken out of the oven, it will be bubbling and the skin should have a nice crisp. If you like it even crispier, you can leave in for 1-2 more minutes.
I like to pile all the chicken on a plate and top with some sliced green onion for garnish. Suggestions for sides include rice or quinoa, and a non-starchy veg like salad, any kind of greens, or mixed roasted veggies.
Please tag me on Insta if you make this recipe, @wholetosoulnutrition
In good health and food freedom,
Alyssa
NOTE: It’s always best to marinade the chicken ahead of time and let sit. However, they will still taste good if you marinate and immediately cook. Chicken can be marinated and sit in fridge for up to 2 days.
The baking rack will need a good scrub. I like to fill the baking sheet with warm soapy water right away, and let the rack soak while I’m eating.
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