Chicken Thighs +

photo © Juli Bauer of paleomg.com

Crispy Chicken Thighs with Pineapple Honey Mustard Sauce

By Juli Bauer – PaleOMG

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Prep time: 10 minutes
Cook time: 33 minutes
Total time: 43 minutes
Serves: 3-4

Ingredients

• 2 pounds skin-on chicken thighs, deboned (about 6 chicken thighs)
• Fine sea salt, to taste
• Garlic powder, to taste
• Onion powder, to taste
• Paprika, to taste
• For the mustard sauce
• 2 tablespoons ghee, butter or coconut oil
• 1 cup pineapple chunks
• ¼ cup Dijon mustard
• 2 tablespoons whole grain mustard
• 2-3 heaping tablespoons raw honey (depending how sweet you want it)

Instructions
Preheat oven to 450 degrees F.

Place a large cast iron skillet over medium-high heat. Once pan is very hot, place deboned chicken thighs skin side down on the skillet. Feel free to crowd the pan because they will shrink up a good amount. Sprinkle each chicken thigh with salt, garlic powder, onion powder, and paprika. Once the skin has browned and become crispy, about 7-8 minutes, flip and cook for 5 more minutes. Then place in the oven to cook for 15-20 minutes, until no pink remains.

While chicken is in the oven, place a medium sauté pan over medium heat and add ghee and pineapple chunks and cook until pineapple has caramelized on all sides, about 5 minutes.

Place pineapple, mustards, and honey to a food processor and puree until smooth.

Top each chicken thigh with pineapple honey mustard. Boom. Done.