This recipe is one of my favorite go-to meals… It’s quick and easy to make, super healthy, and it’s Paleo! Feel free to use any cut of chicken you prefer. I’ve used chicken breasts and chicken thighs, skinless, but with the bone. It takes a little bit longer to cook with the bone-in, but I think the bone keeps the chicken so much more moist. I hope you love this dish as much as I do!
Here’s what you’re going to need:
Yields: 4 Servings
2 – 2.5 lbs organic chicken (breasts, thighs, or legs), washed and pat dry
1/2 cup 100% Maple syrup (NOT Aunt Jemima’s pancake syrup 🙂 )
1/2 cup Dijon mustard
1 tsp apple cider vinegar
2-3 tbsp fresh herbs (I used rosemary and thyme)
pinch of cayenne
salt and pepper
2 garlic cloves, minced
3 tbsp onion, finely chopped
2 tbsp olive oil
1. Make the sauce… In a small bowl, add the following: maple syrup, Dijon, vinegar, herbs, cayenne, salt, and pepper. Set aside.
2. On medium-high heat in a cast iron skillet (or oven proof skillet) add olive oil. Once the pan is hot, add garlic and onion. Saute until translucent.
3. Add the chicken (to what would be skin-side-down) to the pan and brown. When it’s ready to flip, add the sauce and finish cooking. At this point you can either continue cooking the chicken on the stove top OR you can throw it in the oven on 350 degrees and let the internal temperature reach 165 degrees.
4. Serve this with your favorite veggies… And CONSUME!!!