Recipe
AuthorSarah-Jane G.CategoryMain DishesDifficultyBeginner
Pre- Heat Oven on the bake setting to 400°F/205°C.
Individually dry Chicken Thighs with a paper towel and place in a bowl. (This is essential to getting crispy skin)
Season Chicken with Dry Rub ingredients: Black Pepper, Sea Salt, and Garlic Powder to your liking.
Combine Sesame Oil, Olive Oil, Soy Sauce, Apple Cider Vinegar, Black Pepper, Cayenne Pepper, Sugar-Free Ketchup, Minced Ginger, Minced Garlic, and Xanthan Gum in a blender. (You can also do this in a bowl with a whisk or spoon)
Add Wet Rub mixture to the thighs and massage into chicken. Make sure you get the back of the chicken as well as under the skin.
Cover bowl with plastic wrap and let marinate in the fridge for 2 hours. (Optional)
Bake in oven skin side down for 45 minutes. Flip and bake for an additional 30 minutes until skin is at your desired crispiness.
Enjoy!
Ingredients
Directions
Pre- Heat Oven on the bake setting to 400°F/205°C.
Individually dry Chicken Thighs with a paper towel and place in a bowl. (This is essential to getting crispy skin)
Season Chicken with Dry Rub ingredients: Black Pepper, Sea Salt, and Garlic Powder to your liking.
Combine Sesame Oil, Olive Oil, Soy Sauce, Apple Cider Vinegar, Black Pepper, Cayenne Pepper, Sugar-Free Ketchup, Minced Ginger, Minced Garlic, and Xanthan Gum in a blender. (You can also do this in a bowl with a whisk or spoon)
Add Wet Rub mixture to the thighs and massage into chicken. Make sure you get the back of the chicken as well as under the skin.
Cover bowl with plastic wrap and let marinate in the fridge for 2 hours. (Optional)
Bake in oven skin side down for 45 minutes. Flip and bake for an additional 30 minutes until skin is at your desired crispiness.
