For the past 21 weeks the Mister and I have spent our date nights going out to have a meal, and then coming home to record an episode for our podcast, So This Is Love.
This week we just couldn’t fit it in the budget to hit up a place where we could eat something that is 21 Day Superhero Challenge approved, so we decided to stay home and cook. (Yes, I am doing another challenge – and this time the Mister has come along for the ride).
I knew I had chicken thighs waiting to be used in the freezer, so I pulled those out to the refrigerator to defrost before I left for work in the morning.
It took me less than 15 minutes to make the marinade for the chicken, and then I got to sit down and write out the recipe while it sat in the fridge for 30 minutes.
- 4 garlic cloves, minced
- 1/2 medium onion, chopped
- 2 Tbsp honey
- 2 Tbsp coconut aminos
- 2 Tbsp coconut aminos garlic sauce (Coconut Secret)**
- 1 tsp sambal Oelek
- 1/2 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 1/4 cup bone broth (I chose a chicken with ginger one)
- 6 boneless, skinless chicken thighs
- In a bowl mix all the marinade ingredients together.
- Place the chicken thighs in a medium sized casserole dish.
- Pour the marinade over the chicken thighs.
- Cover with plastic wrap and place in the refrigerator for 30 minutes or up to 24 hours.
- Preheat the oven to 425 degrees,
- Place your casserole dish in the oven and bake for 25-30 minutes.
- After about 15 minutes, pull the casserole dish out and flip the chicken over. (that way you get some browning on both sides)
- If after 25 minutes, the chicken needs more browning, turn on your broiler for 3-5 minutes and keep a careful watch on it- it can burn quickly.
- **The garlic sauce coconut aminos are aminos that are infused with garlic. If you can't find the garlic sauce then just use 4 Tbsp of coconut aminos.
- I served this with a side of roasted sweet potatoes (made by the Mister) and butter garlic zucchini noodles.
When you put the plastic wrap over the casserole dish to marinade it in the fridge, make sure that you press the plastic wrap all the way down to touch the chicken.
I baked the chicken at the same time that the roasted potatoes were baking, and while all that was going, I got the Garlic Butter Zoodles ready!
The chicken thighs were the PERFECT amount of spicy. Paired with roasted sweet potatoes and buttery zoodles – this is easliy one of my new favorite meals. It was a delicious date night, and was way less expensive to make than going out for dinner. Of course, it wasn’t steak, but….oh well!