Paleo chicken thighs with sesame vegetables
I know have a pretty fair understanding of chicken thighs and am about to cook with them more often!
Paleo Mustard Chicken Thighs, based off of Diane Sanfilippo’s recipe found in Practically Paleo.
Warning: You use a lot of coconut oil.
Second warning: This recipe really only works if you have a cooking brush.
Third warning: My food looked ABSOLUTELY NOTHING LIKE the thighs pictured in the cookbook or in versions I read on blogs.
FINAL WARNING: These are ridiculously TASTY and DELECTABLE!
Here they are, fresh out of the oven:
Mustard. Sage. Coconut Oil. Chicken.
I didn’t chicken thighs could be so gosh darn good! 🙂
Paleo Chicken Thighs
Serves One to Three, depending on hunger levels
- 6-8 boneless, skinless organic chicken thighs (I used the kind prepackaged from Whole Foods)
- 1/4 cup coconut oil
- 2 tablespoons gluten-free organic mustard
- 1/2 tablespoon to 1 tablespoon dried sage (use more if you have fresh available, which I recommend)
- 1/2 teaspoon sea salt
- black pepper
- Preheat oven to 425.
- Whisk together the oil, mustard, sage, salt, and freshly ground pepper.
- Place thighs in a greased baking pan. Brush the mixture over each thigh.
- Cook for 45 minutes or until chicken is fully cooked. Times may vary based on oven.
Have you ever made chicken thighs?