AIP Crispy Chicken Thighs
Introduction
As part of my Fall AIP Compliant Meal Prep, I'm thrilled to share this simple yet satisfying recipe for AIP Crispy Chicken Thighs. Perfectly seasoned and baked to golden perfection, these chicken thighs bring comfort and flavor to your dinner table while adhering to the AIP diet.
I created this dish to make meal prep easy and enjoyable during the busy fall season. Packed with wholesome ingredients and a delightful crunch, this recipe not only satisfies your cravings but also fits seamlessly into your AIP lifestyle. Whether you're enjoying it as a hearty main dish or incorporating it into salads and grain-free bowls, these crispy chicken thighs are sure to become a staple in your meal prep rotation.
Table of Contents
How to Make the AIP Crispy Chicken Thighs
Ingredients for the AIP Crispy Chicken Thighs
Bone-in, Skin-on Chicken Thighs: These chicken thighs provide rich flavor and juiciness, thanks to the skin that crisps up beautifully during baking. The bones add extra moisture and depth to the dish, making them an excellent choice for a hearty meal.
Olive Oil or Avocado Oil: A healthy fat that not only helps achieve that desired crispy texture but also adds richness and enhances the overall flavor of the chicken. Both oils are AIP-compliant and great for roasting at high temperatures.
Sea Salt: Essential for bringing out the natural flavors of the chicken, sea salt enhances every bite. It also helps to tenderize the meat and achieve that perfect crispy skin.
Garlic Powder: Adds a savory depth and aromatic quality to the chicken without the need for fresh garlic. This spice contributes to the overall flavor profile while remaining compliant with AIP guidelines.
Onion Powder: Provides a mild, sweet onion flavor that complements the other seasonings and elevates the dish, adding another layer of flavor without the texture of fresh onion.
Dried Oregano: A fragrant herb that adds a warm, earthy taste to the chicken. Oregano is known for its antioxidant properties and pairs beautifully with the other spices in this recipe.
Dried Thyme: Another herb that brings a subtle, herbaceous flavor to the chicken. Thyme adds a hint of freshness and complexity, enhancing the overall taste profile of the dish.
Freshly Ground Black Pepper (optional):Adds a touch of heat and earthiness to the chicken. While black pepper is not AIP-compliant, it can be included for those who are not following strict AIP guidelines.
Lemon Wedges (optional):Fresh lemon wedges add a bright burst of acidity when squeezed over the chicken before serving, enhancing the flavors and providing a refreshing contrast to the rich, crispy chicken.
Ingredient Substitutions:
Bone-in, Skin-on Chicken Thighs: Substitute with bone-in, skin-on chicken legs or bone-in, skin-on chicken breasts for different cuts of chicken. Note that cooking times may vary slightly.
Olive Oil or Avocado Oil: Replace with coconut oil for a different flavor profile, or use ghee if you tolerate dairy and are looking for a rich taste.
Sea Salt: Use Himalayan pink salt or kosher salt as alternatives, but adjust the quantity based on salt coarseness.
Garlic Powder: Substitute with garlic-infused oil for a milder garlic flavor, or omit if sensitive to garlic altogether.
Onion Powder: Use leek powder or garlic powder (if tolerated) for a similar flavor, or omit entirely for a strict AIP option.
Dried Oregano: Replace with dried basil or dried thyme for a different herbal note while keeping it AIP-compliant.
Dried Thyme: Substitute with dried rosemary or dried parsley for a different flavor, keeping the AIP guidelines in mind.
Freshly Ground Black Pepper (optional): Omit if following strict AIP guidelines. If you are not strictly AIP, you can replace it with white pepper for a milder spice.
Lemon Wedges (optional): Substitute with lime wedges or a splash of apple cider vinegar for a tangy flavor boost.
How to Make the AIP Crispy Chicken Thighs
Instructions:
Preheat the Oven: Preheat your oven to 425°F (220°C).
Prepare the Chicken: Pat the chicken thighs dry with paper towels. This will help achieve that crispy skin. Place the chicken thighs in a large mixing bowl.
Season the Chicken: Drizzle the olive oil over the chicken thighs. Sprinkle the sea salt, garlic powder, onion powder, oregano, thyme, and black pepper (if using) over the chicken. Use your hands to rub the seasoning all over the chicken, making sure to get it under the skin for maximum flavor.
Arrange on Baking Sheet: Place the chicken thighs skin-side up on a baking sheet lined with parchment paper or a silicone mat. Ensure they are spaced out for even cooking.
Bake: Bake in the preheated oven for about 30-35 minutes, or until the skin is golden brown and crispy, and the internal temperature reaches 165°F (75°C). If you want extra crispy skin, you can broil for an additional 2-3 minutes at the end, but watch closely to prevent burning.
Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for about 5 minutes. Serve with lemon wedges and AIP Compliant Cauliflower rice for an extra burst of flavor, if desired.
Frequently Asked Questions
Can I use skinless chicken thighs for this recipe?While skinless chicken thighs can be used, they won't achieve the same crispy texture that skin-on thighs provide. If you prefer skinless, you may need to adjust the cooking time and add additional oil to keep the chicken moist.
Can I marinate the chicken ahead of time? Absolutely! Marinating the chicken for a few hours or overnight can enhance the flavor. Just make sure your marinade ingredients are AIP-compliant if you're following the protocol strictly.
How do I store leftovers? Let the chicken cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until heated through, to maintain the crispy skin.
Can I cook these chicken thighs in an air fryer? Yes, you can! Preheat the air fryer to 400°F (200°C) and cook the chicken thighs for about 25-30 minutes, flipping halfway through, until the skin is crispy and the internal temperature reaches 165°F (75°C).
Storage Instructions:
Refrigerator:
Allow the cooked chicken thighs to cool to room temperature.
Transfer the chicken to an airtight container, ensuring they are covered to maintain moisture.
Store in the refrigerator for up to 3 days.
When ready to eat, reheat in the oven at 350°F (175°C) until heated through, ensuring the skin remains crispy. You can also reheat in an air fryer for a few minutes to restore the crispiness.
Freezer:
Once cooled, place the chicken thighs in a freezer-safe container or heavy-duty freezer bags. Make sure to remove as much air as possible to prevent freezer burn.
Label with the date and store in the freezer for up to 3 months.
To reheat, thaw overnight in the refrigerator, then reheat in the oven or air fryer until heated through and crispy.
Full Recipe:
If you liked this recipe, make sure to check these out:
Looking for more Damn Good Thyme Recipes? Be sure to subscribe for a free 7 day paleo meal plan, as well as weekly recipes sent right to your inbox.
Did you make this recipe? Be sure to post on Instagram and tag @damngoodthyme to be featured in our story!
Got Pinterest?
Make sure to save this post, so you can make the recipe over and over again!
_edited.png)
Comments