Description

A simple and delicious marinade for grilled or baked chicken thighs. Paleo friendly and Whole30 compliant!

Ingredients

Scale

1/4 cup coconut aminos
1/4 cup olive oil
Juice of 1 lemon
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon garlic salt
2 pounds boneless skinless chicken thighs

Cook Mode Prevent your screen from going dark

Instructions

Combine all ingredients in a large zip-top bag and allow chicken thighs to marinate for at least four hours or ideally overnight.
Remove chicken from marinade and grill chicken thighs or bake in the oven at 400 degrees for approximately 30 minutes or until chicken reaches an internal temperature of 165 degrees. If you’d like to cook the chicken thighs in an air fryer (they’re amazing this way), set the air fryer to 400 degrees and cook for approximately 12-14 minutes, or until chicken reaches an internal temperature of 165 degrees.
Allow chicken to rest for approximately 5 minutes before serving.

Notes

Cooking times mentioned are for boneless skinless chicken thighs. If using chicken breasts or bone-in chicken thighs, cooking times will be longer.

Soy sauce may be used in place of coconut aminos if you have trouble finding coconut aminos, though more and more grocery stores seem to be carrying coconut aminos these days. I can almost always find coconut aminos well-stocked at Whole Foods, though I typically prefer to order my coconut aminos from Thrive Market to save a bit of money.