Cilantro Lime Baked Chicken Thighs

Start by making your marinade so when you clean your chicken you can just place in your marinade bowl.

To a medium/large bowl add the following ingredients and stir.

1/4 C extra light olive oil

1/4 C pure maple syrup

1/4 C coco aminos

3 T dried cilantro leaves

2 T fresh lime juice

4 t minced garlic

1 t Real salt

1/2 t ground black pepper

Set aside.

Then rinse and clean your chicken. I use 6 boned thighs or 8 large drumsticks. I like to rinse my chicken under warm water and cut off any extra fat. I leave the top skin but anything hanging I will trim. Remember to clean your sink and surrounding areas after rinsing your chicken.

Add your chicken to your marinade bowl. Allow it to soak overnight in the fridge for best results. In the morning I set the marinated bowl of chicken on the counter and bake for dinner. This makes for incredibly moist chicken.

Spray a broiler pan with cooking spray. Lay your chicken, skin side down on your pan. Lightly salt your chicken with Real salt. Flip and repeat with the salt. Yes, we put salt in the marinade but you’ll need more to enhance the flavor.

Bake at 375 degrees for 35 min, skin side up first. Flip and bake for another 30-35 minutes. This helps the skin stay intact, on the chicken and not your pan.

You can skip all of this and allow your chicken to soak for as long as you can, at least 2 hours, salt and then bake. Whichever you choose, be cautious of bacteria and thoroughly bake your chicken and do not refrigerate after it’s set on the counter if you choose not to make. 

This marinade is great on salmon too. I hope you enjoy it!