This recipe comes from Paleo Girl 99 who I found on Instagram … doing the Whole30 a while back had introduced me to a whole new class of bloggers!
So. The first time I made this, I didn’t have the dehydrated shallots, but had dehydrated onions, so I improvised and used the onions.
Yeah. Hubby was in love. Asked me for 3 days if this was really the only thing that I did to make it taste so good. Was I sure it was just the dehydrated onions and not the “fried onions” and on and on.
Good grief. He just can’t accept that something so simple would be so tasty. I did NOT share that this was Whole30 approved as some things just don’t need to be said out loud.
Then I put this on the menu again and said, hmmm, let me just order some shallots from Amazon. Well. The first thing that popped up was $1xx.00 to buy. No thank you … so I kept shopping and finally came across a $12 bottle. Thank you one click ordering!
So, here’s how I made it the first time with GREAT success!
2 1/2 pounds of boneless, skinless chicken thighs, extra fatty stuff removed
generous amount of black pepper, salt and garlic powder (we have it premixed sitting next to stove)
generous amount of dehydrated onions or shallots
Rinse and pat dry the chicken thighs, lay them flat in a glass baking dish.
Generously season with the black pepper, salt and garlic. Flip and lightly season the other side.
Now. Go to town with the dehydrated onions or shallots (whichever you choose). I mean, really go to town. Honestly, I really liked them with the onions!
Bake these in the oven for 25 minutes at 425 degrees. Because Hubby is different, he wanted to finish them off on the grill. So we cooked on the grill, over medium heat, til golden brown. Alternatively, you could broil to achieve the golden brown topping.
Serve up and enjoy!