An easy and flavorful protein, these Ginger Lime Chicken Thighs will make the perfect accompaniment to any meal – gluten free, dairy free, paleo, & Whole30 approved!
Hi there! Long time no talk. If you noticed, I was MIA from the blog last week. I had originally planned on posting, but I just decided to take the week off since I was in Portugal. It honestly felt great to give myself a little break from the constant hustle of owning your own business. But I’m back and ready to give you all the recipes!
I first made these chicken thighs months ago for some meal prep people. They turned out great so I made them a few more times, took some pictures, and was waiting for a rainy day to share them with you. Well now is the perfect time, as it pours rain outside, and I am just back from almost 3 weeks away and zero food in the house.
To be honest, I have never been a fan of chicken thighs. I always thought they were too fatty. My dad used to make them growing up and I would always request the breasts. Our good friends here make them a lot and always say how they are far superior over the chicken breast. Well I finally caved and started playing around with finding a good way to make them and I hit the nail on the head. I could eat these chicken thighs every dang day.
I’m going to give all the credit to the marinate. It is super simple, but packs all the flavor, and is only a handful of ingredients. Another key is also the searing on the cast iron – it gives a little crispiness to the chicken skin before it finishes baking in the oven. It makes a huge batch so they are perfect for some meal prep and reuse throughout the week. We pair them with all the things for an easy dinner!
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- ½ cup + 2 tablespoons fresh lime juice (about 5 limes)
- 1-1.5 inches fresh ginger
- ⅛ cup coconut aminos
- ½ teaspoon red pepper flakes
- Make the marinade. Place all ingredients into a Vitamix or high powered blender and blend until smooth. Add marinade and chicken to a large ziplock bag. Mix well to coat the chicken, making sure all sides get covered (I like to shake the bag). Marinate a minimum of 2 hours to overnight, shaking/stirring once.
- Preheat the oven to 375 degrees Fahrenheit. Heat a large cast iron over medium heat. Add 1 tablespoon oil and let it get hot, about 2-3 minutes. Place chicken thighs in hot pan (meaty side facing down), cover with ¼ of the marinade and cook for 2-3 minutes until browned. Flip, add ¼ more of the marinade, and cook for 2-3 more minutes. While the chicken cooks, use a spoon to bast the chicken with the marinade. Repeat with remaining chicken.
- Add to a baking sheet and bake for 30-35 minutes until cooked through. You can also bake some in the cast iron skillet.
- Garnish with fresh cilantro and enjoy!
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