KETO Smokey Mustard Chicken Thighs
I’m a “country” cook and hardly ever use a recipe. Dennis says that it amazes him how I can grab stuff out of the refrigerator and pantry and end up with a meal. However, when I am on a certain diet or looking for inspiration, I depend on the experts- bring on the recipe! Today, I begin to think about dinner and had envisioned having the rest of my package of chicken thighs with a certain flavor in mind. I couldn’t find a recipe that combined the flavors. So, I stepped out and decided just to try to make up a recipe myself. After I mixed up the marinade, I dipped my finger in to taste, being sure to shut my eyes first so I could focus on the flavors. OK, I’m not one to ever brag on myself, but OH MY GOODNESS…..I’m documenting this so I will always have the recipe to use again. Luckily, I kept up with exact measurements. I had no clue that this would end up as such a delicious meal…and on the first try. So, what did I call this??? I landed on Smokey Mustard Thighs.
- 4 cloves of Garlic, pressed or minced- yes, I love fresh garlic
- 1/4 tsp. Kosher Salt
- 1/4 tsp. Black Pepper
- 1/2 tsp. Thyme
- 1/2 tsp. Ground Mustard
- 1/2 tsp. Smoked Paprika
- 1/4 tsp. Curry Powder
- 1/2 C. Coconut Aminos
- 1/8 C. Rice Vinegar
- 4-6 Chicken Thighs
- Red Onion, quartered
Combine ingredients (except chicken and onion). Mix well. Marinade is ready- pour it into a Ziploc bag! With skin side up, gather the chicken up into a ‘roll’ and make 2 slices into each thigh cutting down to the bone. Add your chicken to the bag of marinade. Refrigerate for a good 30 minutes.
Preheat oven to 450 degrees. Place the chicken thighs in a black iron skillet. Quarter up a red onion and place the pieces around the chicken. Pour the marinade over the chicken. It will keep the chicken moist and will thicken up as a great sauce. Cook for 20-25 minutes, or until the chicken reaches an internal temp of 170 degrees. Allow it to rest for a few minutes. Serve up with a wedge of the onion and a low-carb side! DELISH