Here I go again with my boneless, skinless chicken thighs... just can't get enough of them. They are so tender and really soak up the flavor of whatever marinade you use, even if you only have 30 minutes or so to marinate them! If you DID want to use a skin-on thigh, you could make this recipe by using the marinade as a glaze halfway through the cooking process (starting off with an almost-naked bird, simply dressed in olive oil and salt and pepper).


Chicken Ingredients:

4-6 chicken thighs
Sea salt and black pepper
3 tablespoons honey
2 tablespoons fish sauce
4 teaspoons coconut aminos
Juice of 1/2 lemon
3 tablespoons rice wine vinegar
4 teaspoons sesame oil


Mix all wet ingredients well and pour over chicken in a Tupperware or large Ziploc. Let marinate anywhere from 30min to 12 hours. Preheat oven to 400. Pour chicken and marinade into a baking dish and bake for 45 minutes, turning once or twice to keep well coated. Serve warm.

As a side I steamed some simple Asian-inspired veggies. I kinda winged it but here's the idea...

Photo 2014-07-10, 7 21 16 PM.jpg

Veggie Ingredients:

1/4 cup orange juice
1 tsp crushed garlic
2 tsp coconut aminos
5 turns crushed pepper and salt
1 tsp grated ginger
1 tbsp olive oil
1 red pepper, sliced
1/2 yellow onion, sliced
8 oz broccolini


Literally just whipped up the wet ingredients, sliced the red pepper, onions and broccolini, added to a large sautee pan and set on medium-low heat with the top on, mixing occasionally until cooked but not mushy!

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