Paleo Chicken Thigh Steak
Oven baked boneless chicken thigh steak infused with roasted garlic clove flavor. Serve it alone or turn it into wraps for a delicious low carb chicken collard green wrap ! For collard green wrap recipe, please see this recipe below.
- Prep time
- 20 min
- Cook time
- 23 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 Chicken thighs (skin on, boneless best (about 2 lbs. total))
- Coarse sea salt and black pepper to taste
- Half of one whole head of garlic (halve/slice in half)
- Lemon wedges/chopped parsley or scallions
- 3-4 large garlic cloves (grated or crushed)
- 1 tbsp ginger (grated)
- 1 tbsp toasted sesame oil
- 3 tbsp Coconut aminos
Instructions
- 1
Prepare chicken: Use a small knife to carefully and slowly to remove the bones. Make shallow crisscross cuts over the meat side of the chicken (not skin) to break tendons. Be careful not to over slice the chicken pieces; flavor absorbs quickly and it cooks evenly.
- 2
Season and marinate: Season both sides with coarse sea salt and black pepper. Combine ingredients under “chicken marinade”. Pour the marinade over chicken thigh and use your hands to massage the sauce in evenly. Best marinate overnight or set aside in the fridge for at least 30 mins.
- 3
Bake: preheat oven to 420F/ 220 C. Prepare a lined sheet pan with baking rack. Lightly spray/brush oil over the rack. Place chicken thigh steak (skin side up) with half of one whole head of garlic sliced in half. Drizzle a little olive oil over garlic halves. Bake for 20 mins or until the skin is in light golden brown and the meat is completely cooked through. Then turn the oven to high broil for 3 mins to give the skin a nice golden color. If use skinless, turn high boil for 1-2 mins.
- 4
Serve: Sprinkle scallions or chopped parsley and serve immediately with lemon wedges.