Place the chicken thighs skin side down on an elevated rack on a rimmed baking sheet. roast the chicken in the hot oven for 30 minutes. while the chicken is cooking, combine the garlic, thyme, mustard, and honey in a small bowl and mix well. take the chicken out of the oven and brush the honey mustard on both sides of the chicken.. This paleo honey mustard chicken comes together in just 30 minutes in the instant pot! skin-on chicken thighs are perfectly cooked in a sauce that's packed with tons of sweet tangy flavor. there's even a whole30 friendly option using dates instead of honey to sweeten the sauce! family approved and sure to become a dinner favorite.. In a small bowl, whisk the egg. in another bowl, combine the almond flour and the shredded coconut. take each piece of seasoned chicken, dip it in the egg, and then over to the almond flour and shredded coconut mixture bowl. make sure all the pieces are completely coated..
Add the mustard to the chicken. seal the bag and marinate in the fridge for 1 hour or up to overnight. preheat oven to 350*f. heat coconut oil or olive oil in a large skillet over medium-high heat. add the chicken and sear each side for 3-4 minutes, until golden brown.. These crispy paleo coconut chicken are my newest comfort food. after eating mostly paleo over 4 years now, one of the foods i have missed the most is a yummy, crunchy fried chicken with a crispy layer of breading. whether it was chicken nuggets or chicken fingers, i would devour them a kid with ketchup or honey mustard and a big smile on my face.. Press cubed chicken thighs onto metal skewers then place in a large baking dish. sprinkle with salt on all the chicken skewers. mix together mustard, honey, red pepper flakes and black pepper. remove 2 tablespoons of the honey mustard and set aside (this will be used for topping the skewers after they are done cooking)..
0 komentar:
Posting Komentar