Asian Chicken Thighs

Health Highlights

Ingredients

1 bunch	Green onion (trimmed and cut into thirds)
2 clove(s)	Garlic (minced)
1/2 tsp	Ginger, ground (ground)
3 tbsp	Rice wine vinegar
3 tbsp	Avocado oil (or fat of choice)
1 tbsp	Coconut aminos, Coconut Secret
1 tbsp	Fish sauce
2 tbsp	Honey (or use 1/2 small apple; peeled; cored; and diced)
1/2 tsp	Sesame oil (toasted)
2 tsp	Kosher salt
1 dash	Black pepper (to taste)
1 3/4 kg	Chicken thighs, with skin

Break out your high speed blender or food processor and toss in the scallions, garlic, ginger, rice wine vinegar, avocado oil, coconut aminos, fish sauce, honey, sesame oil, salt, and freshly ground pepper. Blitz until smooth.
Place the chicken in a storage bag or bowl, and pour in the marinade.
Toss to coat the chicken thoroughly, and marinate it in the fridge for up to 12 hours.
When you’re ready to cook the chicken, remove the marinated thighs from the fridge and preheat the oven to 400°F (or 375°F on convection roast).
Place a wire rack on a foil-lined rimmed baking sheet and arrange the chicken skin-side down on top. Make sure that your thighs don’t have a ton of excess marinade on them.
Bake the chicken for 40 minutes, flipping the thighs over at the halfway point.
The chicken’s ready when the skin is crisp and browned and the internal temperature reaches 165°F.
Serve immediately.

Calories 764

Calories from fat 519

Calories from saturated fat 131

Total Fat 58 g

Saturated Fat 14.6 g

Trans Fat 0.3 g

Polyunsaturated Fat 11.6 g

Monounsaturated Fat 26.2 g

Cholesterol 296 mg

Sodium 1385 mg

Potassium 678 mg

Total Carbohydrate 9.7 g

Dietary Fiber 0.4 g

Sugars 7.6 g

Protein 50 g

Meat	3.4
Vegetables	0.2