This is one of my favorite chicken recipes…it’s easy, freezes well, it’s GAPS and Paleo friendly and the flavor is much like that of fried chicken. Although I have not tried it myself I believe this could easily be done on the grill as well.
8 bone-in/skin-on chicken thighs (Rehoboth Ranch at Dallas Farmer’s Market has the best but be sure to pre-order)
The rub:
zest of one or 2 lemons
2 garlic cloves, finely minced
1/2 t celtic sea salt
2 t coconut oil, lard, or butter, melted
Mix the rub ingredients in a small bowl and let rest while you prepare the chicken thighs. To prepare the chicken thighs rinse with cool filtered water and pat dry. Place the thighs on a broiler pan, skin side up, equally spaced so there is plenty of room between them. Using a couple of forks peel back the skin of each thigh and place a small portion of the rub on the thigh meat and spread evenly. Pull the skin back over the seasoned thigh meat and brush each one with melted oil or fat of your choice and season to taste with celtic sea salt and pepper. Turn broiler on and allow to heat up for several minutes. Adjust the oven rack so that the chicken is a minimum of 8 inches from the heating element. Broil the chicken until skin is golden brown, about 12 minutes. Turn chicken over and continue to broil until juices run clear approximately 15 minutes longer. Remove from oven turning the thighs skin side up again and place back under the broiler for about 2 more minutes. Turn the broiler off, cover the chicken with parchment paper and allow to sit 5 – 10 minutes then serve. To freeze any leftovers I wrap each individual piece in parchment paper and then place in a freezer bag…this will keep the meat from touching the plastic (possibly absorbing BPA) and also allow you to remove a single serving at a time. It really is finger licking good! Enjoy!
