My husband and I found a huge package of chicken thighs on sale at Cub. Like 9-10 thighs huge. Yes, they are conventional and far from ideal from food quality, but they were a great option for our budget. So we bought it. Because affordable meat!
No matter what your rules are for food sourcing, chicken thighs are a great budget-friendly options. When you purchase bone-in, skin-on, thighs are much cheaper than the coveted boneless, skinless breasts. However, I found it really hard to find a recipe to cook them!
Me wading through the internet: Nightshades, gluten, eggs, boneless chicken thighs? WTF? That’s too much work. Wow that looks awesome, but we don’t have any of those ingredients. It definitely took longer than that last time. My goodness, I just want easy AIP chicken thighs! I just need to be able to cook them!
We had already had an uncooked chicken disaster when we tried to use whole thighs in a soup recipe that called for cut up chunks of chicken. I’m not doing that again.
*sigh* Fine. I’ll figure it out on my own. And thus an easy, AIP chicken thighs recipe is born! No muss, no fuss, just fully-cooked chicken goodness.
Easy AIP Chicken Thighs
4 Fully thawed, bone-in, skin-on chicken thighs, or however many you need for your family and fits in your pan; one thigh is about a serving when paired with veggies and sides.
Herbs – This can be whatever you want! Experiment with different herbs and spices to find what you love. A simple blend that we used for this recipe: 1 part onion powder, 1 part garlic powder, 2 parts Italian seasoning, and then a bit a turmeric because, hey, it’s anti-inflammatory and doesn’t have a strong taste in small amounts. Save any leftover for future meals.
Coconut oil, bacon fat, lard, or other good fat, melted
- Preheat oven to 350 F.
- Coat the bottom of an oven safe dish in your liquid fat.
- Pat chicken dry with a paper towel. Lay the chicken thighs in the dish, meaty side up. It is okay if they are touching, but do not crowd them too much.
- Sprinkle the salt and herbs over the thighs. Don’t worry about exact measurements. Just coat the chicken evenly. If you like heavy seasoning, put a lot on! If you aren’t sure, start small and you can add more when it’s done.
- Bake chicken until skin in crispy, juices run clear, and a meat thermometer reads 165 F, about an hour.
- Serve with whatever sides and veggies you want! I enjoyed mine with homemade sauerkraut and broccoli.
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