Welcome to Our Community!
Each month we'll give away a free delivery to a randomly selected new visitor (valued at $115).
We’re committed to keeping the oceans and your inbox free from unnecessary junk - we promise not to spam you.
Thanks for signing up!
Please wait (up to a minute) while we process your order.
1.5 to 2 lbs chicken thighs
For the marinade
1/4 cup olive oil
2 Tbsp balsamic vinegar
2 Tbsp coconut aminos
1 Tbsp citrus juice (e.g., lemon, lime, or orange)
1 tsp Dijon mustard
1 tsp minced garlic
1/2 tsp each: salt, black pepper, onion powder
pinch of red pepper flakes
Add the marinade ingredients to a large bowl, whisking until combined. Toss the chicken thighs in the marinade until coated.
Cover the bowl and allow the chicken to sit in the marinade for at least 30 minutes - or overnight. (The longer the better!)
Once the chicken has marinated for at least 30 minutes, preheat the oven to 425ºF.
Line a baking sheet with parchment paper or foil.
Transfer the chicken to the lined baking sheet, and roast for about 40 to 45 minutes, or until the edges begin to crisp.
Prep Time: 5 minutes (plus 30+ minutes for marinating)
Cook Time: 45 minutes (approx)
Total Time: 1 hour 15 minutes (approx)
Yield: 4 servings