Asian-ish Chicken Thighs

Recipe time!!!

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.

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