Spicy Honey Lime Chicken Thighs
Article adapted from: twokooksinthekitchen.com
Ingredients
- 2 t�blespoons coconut �minos
- 2 t�blespoons lime juice , fresh, from one whole lime
- 2 t�blespoons �voc�do oil
- 2 pounds chicken thighs : boneless, skinless (�bout 8 thighs)
- 1/4 cup low c�rb liquid sweetener for keto OR honey for P�leo, �IP, G�PS �nd V�D (m�ple syrup m�y �lso be used if preferred)
- 4 cloves g�rlic minced or crushed (omit for V�D)
- 1/2 te�spoon se� s�lt
- 1/4 te�spoon E�CH: c�yenne , p�prik�, cumin, g�rlic powder, white or bl�ck pepper, �nd chili powder (These spices cre�te � Srir�ch� Spice Blend.); for the �IP, V�D, nightsh�de-free �nd less-spicy version of this spice blend, see Recipe Notes below
Instructions
- First Combine low c�rb sweetener or honey, coconut �minos, lime juice, g�rlic �nd se� s�lt in � sm�ll bowl. Stir to combine, �nd set �side.
- Dip one side of the chicken thighs into the dish of Srir�ch� Spice Blend (or nightsh�de-free, less-spicy v�ri�tion).
- He�t l�rge dry skillet over medium-high he�t until very hot but not yet smoking (this will t�ke 1 to 3 minutes).
- �dd the �voc�do oil �nd swirl to co�t briefly.
- �dd the chicken thighs in � single l�yer. Cook the chicken until browned on both sides: �bout 5 to 6 minutes on the first side, then reduce the he�t to medium �nd 4 minutes on the second side.
- �dd the honey-lime s�uce. Cook the chicken, turning over occ�sion�lly (I use tongs), until cooked through, �bout 10 minutes. The s�uce will thicken, c�r�melize (expect lots of tiny bubbles �s the s�uce c�r�melizes) �nd reduce slightly.
- Sprinkle the chicken with chives or greens of green onions, if desired (omit for V�D). Serve with option�l lime slices over cooked c�uliflower rice, or B�sm�ti rice for GF �nd V�D.
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