Easy Asian Chicken Thighs (Gluten-Free, Paleo)

6 standard portions

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Ingredients

• 6 scallions (trimmed and cut into thirds)
• 2 garlic cloves (peeled)
• ½ teaspoon ground ginger ((fresh ginger can make the chicken mushy))
• 3 tablespoons rice wine vinegar
• 3 tablespoons avocado oil
• 2 tablespoons honey (Whole30? Use ½ cup peeled and diced apple in place of honey.)
• 1 tablespoon  coconut aminos
• 1 tablespoon  Red Boat fish sauce
• ½ teaspoon toasted sesame oil
• 2 teaspoons Umami Stir Fry Powder (or Diamond Crystal kosher salt)
• ¼ teaspoon freshly ground black pepper
• 3 pounds chicken thighs

Method

1. First, let’s make the marinade! Break out your high speed blender or food processor and toss in the scallions, garlic, ginger, rice wine vinegar, avocado oil, honey (or diced apple), coconut aminos, fish sauce, sesame oil, Umami Stir Fry Powder or Diamond Crystal kosher salt, and pepper. Blitz until smooth.
2. Place the chicken thighs in a large bowl or storage container and pour the marinade on top.
3. Toss to coat the chicken thoroughly, and marinate it in the fridge for up to two days. (No time to marinate? Don’t worry—the chicken will still taste good, even with just a quick toss in the marinade!)
4. When you’re ready to cook the chicken, remove the marinated thighs from the fridge and heat the oven to 425°F (or 400°F on convection roast) with the rack in the middle.
5. Place a wire rack on a rimmed baking sheet and arrange the chicken skin-side down in a single layer.
6. Roast the chicken for 40 minutes, flipping the thighs skin-side up at the halfway point.
7. The chicken’s ready when the skin is crisp and browned and the internal temperature reaches 165°F.
8. Serve immediately. (And don’t forget to soak your wire rack in hot soapy water while you eat dinner!)