Cast Iron Ginger Lime Chicken Thighs

About This Recipe

An easy and flavorful protein, these Ginger Lime Chicken Thighs will make the perfect accompaniment to any meal - gluten free, dairy free, paleo, & Whole30 approved!

Ingredients

• 1/2 cup + 2 tablespoons fresh lime juice (about 5 limes)
• 1-1.5 inches fresh ginger
• 1/8 cup coconut aminos
• 1/2 teaspoon red pepper flakes
• 1.5 pounds chicken thighs ((boneless & skinless, about 8 thighs))
• 2 tablespoons coconut oil or avocado oil
• optional: fresh cilantro for topping

Instructions

1. Make the marinade. Place all ingredients into a Vitamix or high powered blender and blend until smooth. Add marinade and chicken to a large ziplock bag. Mix well to coat the chicken, making sure all sides get covered (I like to shake the bag). Marinate a minimum of 2 hours to overnight, shaking/stirring once.
2. Preheat the oven to 375 degrees Fahrenheit. Heat a large cast iron over medium heat. Add 1 tablespoon oil and let it get hot, about 2-3 minutes. Place chicken thighs in hot pan (meaty side facing down), cover with 1/4 of the marinade and cook for 2-3 minutes until browned. Flip, add 1/4 more of the marinade, and cook for 2-3 more minutes. While the chicken cooks, use a spoon to bast the chicken with the marinade. Repeat with remaining chicken.
3. Add to a baking sheet and bake for 30-35 minutes until cooked through. You can also bake some in the cast iron skillet.
4. Garnish with fresh cilantro and enjoy!