My whole family is obsessed with baked chicken thighs. They'll eat your cold leftovers straight out of the fridge! But for dinner, we like to take them out with a portable meal complete with things like Air Fryer Tater Tots, homemade fries, and corn on the cob.
Ingredients:
- 1/4 c oil
- 1/2 c Greek yogurt
- 2 tbsp tomato paste
- 1/2 lemon
- 1 tsp oregano, salt, black pepper, paprika, garlic powder
- 1/2 lemon
- 1/2 tsp seasoned salt, thyme, chili powder, chili flakes, turmeric, cumin
- 5 drumsticks
Instructions:
- Step 1 : Heat the oven to 375 degrees Fahrenheit. Rub or spray a large baking dish with cooking oil such as avocado oil. Pat the chicken thighs dry with paper towels.
- Step 2: Place the chicken drums in the prepared dish and season with a little sea salt and pepper.
- Step 3: In a small bowl, whisk together mustard, honey, paprika, garlic and onion powder until smooth. Yes, we are using two types of Dijon mustard in this recipe for great flavor!
- Step 4: Pour this sauce evenly over the chicken and toss gently to coat well.
- Step 5: Bake for 35-40 minutes or until cooked through (internal temperature should read 165 F). Turn on the grill and grill the chicken for an additional 2-3 minutes, until cooked through and frosting is on top. Delicious! Carefully remove from the oven and garnish with parsley if desired. The feet right away.
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