Recipe of Paleo Teriyaki Chicken Thighs

Zesty Broiled Chicken Thighs

This paleo teriyaki chicken makes an appearance on our menu almost weekly.

Recipe Summary Zesty Broiled Chicken Thighs

Sometimes, I just don't want to grill in the heat, outside. Using the broiler for these boneless, skinless chicken thighs only takes a few minutes, inside my air-conditioned kitchen, and gives the chicken a lovely char. We like Mexican flavors, so these can be sliced and used as fajitas, or as a soft chicken taco. I used them whole, as a main dish, to go along with Southwestern Veggie Skillet, on the Allrecipes site, and Mexican rice. Garnish with fresh cilantro or flat-leaf parsley.

Ingredients | Paleo Teriyaki Chicken Thighs

1 large onion, chopped

¼ cup lime juice

¼ cup orange juice

8 cloves garlic, peeled

2 tablespoons avocado oil

2 teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons Mexican oregano

1 teaspoon chipotle chile powder

½ teaspoon smoked paprika

1 pinch salt and ground black pepper to taste

3 pounds boneless, skinless chicken thighs

Directions

Combine onion, lime juice, orange juice, garlic, avocado oil, coriander, cumin, Mexican oregano, chipotle chile powder, and smoked paprika in the bowl of a blender or food processor. Pulse several times to mix, then puree for 1 minute, until there are no visible pieces.

Place marinade in a 1-gallon resealable bag and add chicken thighs. Squeeze out most of the air and seal. Gently squeeze contents of the bag until the chicken pieces are coated. Marinate in the refrigerator for 30 minutes to 3 hours.

Set an oven rack about 4 inches from the heat source and preheat the oven's broiler. Place marinated chicken thighs on a broiler pan.

Broil until chicken thighs start to char, about 8 minutes. Flip and continue broiling until the second side is lightly charred, about 7 minutes more. An instant-read thermometer inserted into the thickest part of the chicken thigh should read at least 165 degrees F (74 degrees C).

Remove chicken pieces to a serving platter.

You can substitute parsley instead of cilantro.

If you are planning on using the chicken for fajita fillings, slice cooked chicken thighs into 1/4-inch slices.

Info | Paleo Teriyaki Chicken Thighs

prep: 25 mins cook: 15 mins additional: 30 mins total: 1 hr 10 mins Servings: 12 Yield: 12 servings

TAG : Zesty Broiled Chicken Thighs

Meat and Poultry Recipes, Chicken, Chicken Thigh Recipes,

Images of Paleo Teriyaki Chicken Thighs

Paleo Teriyaki Chicken Thighs - To help maximize flavor, i like to brown the chicken first and then, after placing the chicken on a plate in the oven to keep warm, use the brown bits and drippings.