Serves 4
Directions
- 1Grab a bowl and add 1.5lb skin-on bone-in thighs.
- 2Drizzle the chicken with 1 tsp olive oil and season it with salt, pepper, 1.5 tbsp garlic powder, 1 tbsp smoked paprika, 1 tbsp oregano, and 1/4 to 1/2 tsp cayenne pepper.
- 3Add 1 tbsp baking powder to the chicken to make the skin crispy and mix really well, ideally letting it sit to come to room temp.
- 4Lay the chicken out on a lined cooking tray.
- 5Pop the chicken into the oven at 400F.
- 6For the spicy shred sauce, grab a small food processor.
- 7Process 1/2 cup Greek yogurt, 2 tbsp mayo, 2 scallions, 2 large handful fresh cilantro, 1/2 jalapeño (seeds removed if preferred), juice of 1.5 limes, some paprika or chipotle powder, and a couple pinches salt.
- 8Taste the sauce and adjust as you wish.
- 9Serve the chicken with roasted vegetables, regular rice or quinoa, or high protein low carb Kaizen rice.
Ingredients
- 1.5 lb skin-on bone-in chicken thighs
- 1 tsp olive oil
- salt
- pepper
- 1.5 tbsp garlic powder
- 1 tbsp smoked paprika
- 1 tbsp oregano
- 0.25 tsp cayenne pepper
- 0.5 tsp cayenne pepper
- 1 tbsp baking powder
- 0.5 cup Greek yogurt
- 2 tbsp mayo
- 2 scallions
- 2 large handful fresh cilantro
- 0.5 jalapeño (seeds removed if preferred)
- 1.5 juice of limes
- paprika or chipotle powder
- couple pinches salt
Equipment
bowlbaking traysmall food processor
Tips
- Use bone-in, skin-on chicken thighs for juiciness, skin can be removed later.
- Add baking powder to the chicken skin for extra crispiness.
- Mix seasoning and baking powder really well.
- Ideally, let the chicken come to room temperature before baking.
- Line the cooking tray so air goes underneath the chicken.
- For a healthier sauce, use a mix of Greek yogurt and mayo.
- Remove jalapeño seeds if preferred for less heat.
- Taste the sauce and adjust seasonings as desired.
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