Easy AIP Chicken Thighs

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

Easy AIP Chicken Thighs

Easy AIP Chicken Thighs ready to go in the oven – looks simple, eh?

Easy AIP Chicken Thighs

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour, 5 minutes

Yield: 4 servings

Serving Size: 1 chicken thigh

Easy AIP Chicken Thighs

A simple chicken thigh recipe for the whole family


  • 4 Fully thawed, bone-in, skin-on chicken thighs
  • Salt
  • Herbs - see notes
  • Coconut oil, bacon fat, lard, or other good fat, melted


  1. Preheat oven to 350 F.
  2. 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.
  3. 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.
  4. Grease the bottom of your pan with the melted fat. Place the chicken in the pan.
  5. Bake chicken until skin in crispy, juices run clear, and a meat thermometer reads 165 F, about an hour.
  6. Serve with whatever sides and veggies you want! I enjoyed mine with homemade sauerkraut and broccoli.


Herbs and spices - These 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.

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Easy AIP Chickn Thighs

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  1. anne hoflord says

    the recipe has an ingredient you didn’t use – coconut oil, fat, melted……where does that go?

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