Whole30 Buttermilk Chicken
Get ready to elevate your chicken dinner game with this flavorful Whole30 Buttermilk Chicken recipe! Crafted to deliver all the tender, juicy goodness of traditional buttermilk chicken without a drop of dairy, this recipe uses a clever blend of full-fat coconut milk and apple cider vinegar to create a tangy, creamy marinade that perfectly complements the chicken thighs. Packed with bold seasonings like paprika, garlic powder, onion powder, and fresh thyme, this dish is seared to golden perfection before being oven-baked for a crispy skin and succulent center. It's an easy, wholesome meal that's both paleo-friendly and Whole30-compliant, perfect for satisfying everyone at the table. Serve with your favorite Whole30-approved sides for a healthy yet indulgent feast!
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Recipe Information
Ingredients
- 8 pieces Chicken thighs
- 1 cup Full-fat canned coconut milk
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Fresh thyme leaves
- 1 tablespoon Olive oil
Instructions
In a medium-sized bowl, whisk together the coconut milk and apple cider vinegar. Let this mixture sit for 5 minutes to thicken and mimic the consistency and tanginess of buttermilk.
Add the garlic powder, onion powder, paprika, salt, black pepper, and fresh thyme leaves to the coconut milk mixture. Stir well to combine.
Place the chicken thighs in a large resealable plastic bag or a shallow dish and pour the marinade over the chicken, ensuring all pieces are well coated.
Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 8 hours for a more intense flavor.
Preheat your oven to 400°F (200°C). Remove the chicken from the refrigerator and let it sit at room temperature for 10 minutes before cooking.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, add the chicken thighs, skin-side down, and sear for about 5-6 minutes, or until the skin is crispy and golden.
Turn the chicken over and transfer the skillet to the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.
Transfer the chicken to a serving platter and garnish with additional fresh thyme if desired. Serve warm with your favorite Whole30-compliant sides.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 636 mg | 28% | |
| Total Carbohydrate | 5.2 g | 2% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.2 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 42 mg | 3% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 675 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
