Description
These BBQ chicken thighs are one of my mother-in-law’s specialties! This version is paleo and can be made whole30 and AIP.
Ingredients
Scale
- 1/2 tsp sea salt
- 1/4 tsp black pepper (omit for AIP)
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp coconut sugar
- 4 bone-in chicken thighs
- 2 tbsp ghee (sub avocado oil for AIP)
- 1 1/2 cup compliant BBQ sauce (notes for options)
- 2 tbsp parsley, chopped
Instructions
- Preheat the oven to 325 F and line a casserole dish (preferably with a lid) with parchment paper.
- Mix the salt, pepper, onion, garlic, and coconut sugar together to make a rub. Pat the chicken thighs dry and season with the rub.
- Transfer the chicken thighs to the casserole dish and top with ghee and bbq sauce.
- Cover the casserole dish and transfer to the oven. Bake for 90 minutes.
- Remove from the oven and remove the cover. Raise the oven temperature to 400 F and transfer back to the oven. Bake for an additional 15-25 minutes, or until the desired crispness is reached.
- Top with chopped parsley and serve fresh.
Notes
For a whole30/ paleo BBQ sauce, use the new primal or homemade sauce. For AIP use KC naturals or homemade.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 699
- Fat: 38.3g
- Carbohydrates: 53.5g
- Fiber: 1.8g
- Protein: 33.4g