Asian Chicken Thighs—
8 bone-in, skin on chicken thighs
1 TB red curry paste
2 TB garlic chili paste (I used Roland brand)
1/2 tsp garlic powder
1/2 tsp onion powder
2 TB soy sauce (or tamari)
juice of 1 lemon
1 TB fish sauce
2 TB honey
2 TB oil (I used grapeseed because that’s all I have right now, but normally I would use coconut oil)
-Preheat oven to 400f. Place all ingredients except chicken in a jar and shake to combine. Pour over chicken thighs in a bowl and let marinate for 30-60 minutes. Place chicken, skin side up, on a baking sheet or roasting pan. I lined mine with foil for easier cleanup. Sprinkle the top of the chicken with a little salt, then place in oven for about 30-40 minutes, or until temperature reaches 180f.
-Optional but totally worth it: Place chicken under broiler for a few minutes after cooking to crisp up the skin. Mmmmmm I LOVE crispy chicken skin!!! Mr. Dawn and I are like that old nursery rhyme: “Jack Sprat would eat no fat, his wife would eat no lean…” He hates any fatty meat, and I love it. T-Lo loves it too. He gobbled up 3 thighs with crispy skin and 2 helpings of braised cabbage from the Primal Blueprint cookbook.