This chicken dish pairs nicely with cauliflower rice and stir fried vegetables.
Serves 8-9 (I cook for an army!)
For the chicken:
3-3.5 lbs boneless skinless chicken thighs
Onion powder, to taste
Garlic powder, to taste
Salt and black pepper, to taste
2 or so Tbs Avocado oil (or olive oil)
For the sauce:
2 Tbs coconut oil
1 Tbs rice vinegar
1/2 Tbs sriacha
1 Tbs honey
1 Tbs soy sauce
1-2 cloves grated garlic
2-3 tsp grated ginger
Preheat oven to 375 degrees.
Cover a large jelly roll pan or whatever you cook chicken in with foil so it’s easy to clean up.
Rinse and dry chicken thighs and place in a bowl.
Sprinkle generously with seasonings and pour oil over it.
Mix ingredients on bowl until all thighs are coated.
Spread on pan and cook until internal temperature reaches 165 degrees, about 20 minutes.
Meanwhile add all sauce ingredients to a saucepan over medium low heat and simmer stir to combine the flavors for about 10 minutes or longer if you have the time.
Remove from oven, cover will foil and let rest for 10 minutes.
Serve chicken with sauce on top.
Make it a meal with cauliflower rice and steamed veggies.