Coconut Baked Chicken Thighs Recipe

Name: Coconut Baked Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs boneless skinless chicken thighs; 1/4 cup coconut oil; 1/4 cup olive oil; 1 lemon; 1 tablespoon soy sauce; 2 garlic cloves, minced; 1/4 teaspoon black pepper; 2 scallions, chopped; 1 cup coconut flour; herbs or spices; 1/2 cup grated parmesan cheese

Servings: persons

2 lbs boneless skinless chicken thighs
1/4 cup coconut oil
1/4 cup olive oil
1 lemon
1 tablespoon soy sauce
2 garlic cloves, minced
1/4 teaspoon black pepper
2 scallions, chopped
1 cup coconut flour
herbs or spices
1/2 cup grated parmesan cheese

1
Marinade:
2
In a ziploc bag, combine the first 8 ingredients and refrigerate for 4 hours. Squeeze the lemon juice and throw the lemon in as well.
3
Preheat the oven to 400u00b0F.
4
Combine coconut flour, Parmesan cheese and your choice of seasoning. (I just used black pepper).
5
Dredge the thighs in the coconut flour, Parmesan, and herb mixture.
6
Line a baking tray with parchment paper.
7
Lay the coated chicken thighs, spread out flat.
8
Bake for 45 minutes.
9
Let rest for 5 minutes before serving.

910

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lbs boneless skinless chicken thighs, 1/4 cup coconut oil, 1/4 cup olive oil, 1 lemon, and more.

Yes, Coconut Baked Chicken Thighs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Baked Chicken Thighs

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