This is the perfect weeknight meal! In under 30 minuets you can whip these chicken thighs up with ease!
Also, total bonus, this recipe is Whole 30!
I love how easy this recipe is to make! For a side, I roasted some plbell peppers and headed some pre-riced, cauliflower rice!
This recipe is crazy simple and freak’n delicious! It has a subtle sweet taste thanks to the oranges (or mandrins) just use what’s cheapest or what you have at home! 🙂 Because we use the fruit for flavor we also don’t need to add in any sweetness for a glaze! So this recipe is whole 30 approved! However, if you do like a REALLY sweet glaze, feel free to add in a couple tbsp of honey.
| Prep Time | 5 Minuets |
| Cook Time | 20 Minuets |
| Servings |
People
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Ingredients
- 1.5 Lbs Boneless, skinless chicken thighs Skin-on thighs work too
- 2 Tbsp Coconut Oil
- 2 whole Mandrins Zested and Juiced
- 1/4 Cup olive oil
- 1/4 Cup coconut aminos
- 1/2 Tsp Paprika
- 1/2 Tsp Salt
- 1/4 Tsp Balck pepper
- 3 Cloves garlic Crushed
Ingredients
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Instructions
- In a small bowl add all the ingredients (except chicken thighs and coconut oil).
- Whisk together ingredients and set aside.
- In a large skillet heat heat coconut oil on medium heat until it has fully melted. This will help prevent the chicken from sticking to the pan.
- Add the chicken thighs to the skillet.
- Cook each side for about one minute.
- Pour in the sauce over the chicken until the sauce has completely reduced, flipping the chicken every couple minutes.
- Allow chicken to rest for about 5-10 minuets before serving.
- Enjoy!
