Caesar Marinated Chicken Thighs

Over the past 6 weeks, Heather and I have been trying to focus more on eating real food and making straightforward recipes. There’s something about having an eight-month-old at home, and working on sleep training, that makes one want to minimize any extra work outside the essentials. In that vein, we’ve always been a big fan of batch cooking, and sheets of chicken thighs (or other cuts of chicken) have always been a standard. In a pinch, we’ll bake chicken thighs with just salt and pepper, but usually we prefer more flavor.

Last year we cooked up a delicious, mayonnaise based Caesar dressing that knocked our socks off. We figured it would make a good marinade as well, and we were right. This adds a nice flavor and a thin crust to the thighs that take the flavor up a level. You can eat these on their own, or slice them up and add them to a chicken Caesar salad! However you choose to eat them, you won’t be disappointed.

Ingredients
2-3 lbs bone-in, skin on chicken thighs
1 C homemade paleo Caesar dressing

Method

Make a batch of homemade paleo Caesar dressing, and coat your chicken thighs in the dressing as a marinade. Allow to marinate in the refrigerator at least 2 hours, up to 24 hours.

When ready to cook, preheat the oven to 350ºF. Line a baking sheet with aluminum foil for easy clean up, and then your wire rack.

Add chicken, skin up, to the baking sheet, and place in the oven. Cook for approximately 60 minutes, or until the chicken reaches an internal temperature of 165ºF.

Allow to rest 5 minutes, and serve!

If you want to stay up to date with the latest recipes from us, subscribe today and be the first to receive every new recipe in your inbox.