Coconut Crusted Chicken Thighs


    •  4 Chicken Thigh, Boneless, Skinless
    •  juice from 2 fresh limes
    • 1 tea spoon Sriracha Hot Chili Sauce
    • 1 tea spoon Lime Zest
    • 1 tea spoon Sea Salt
    • 1 tablespoon chili powder
    • 1 cup, shredded coconut, raw & unsweetened
    • 1 tablespoon Oil, coconut
    • 1 table spoon Coconut Sugar 


    1. Preheat oven to 325F
    2. Combine lime juice, sriracha, lime zest, chili powder and coconut sugar in 1 shallow dish and
    coconut and sea salt in another shallow dish
    3. Unfold each chicken thigh and first coat in the lime mixture then coat in the coconut and salt
    4. Place chicken thighs on a non-stick baking sheet
    5. Melt coconut oil until liquid in microwave (10-15 seconds on high)
    6. Drizzle coconut oil over chicken
    7. Cook for 20-25 minutes or until chicken is cooked through. 

Makes 4 servings

Nutrition Breakdown per serving:

Calories: 205, Protein: 15g, Carbohydrates: 9.3g, Fat: 13.5g, Fiber 5g, Sugars: 5g 

Posted in: Diabetes Friendly, Gluten Free, Low Carb, Main Dishes