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+ servings


Mary Vance, NC
Gluten, dairy, grain free roasted chicken thighs with a glaze. Recipe can be easily doubled.
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Servings 4


  • Cast iron skillet


  • 4-6 skin on, bone-in chicken thighs (about 2 lbs)
  • 3 tbsp Iime juice
  • 1.5 tbsp honey
  • 1 tbsp sesame oil
  • 1-2 tbsp tamari
  • 1 tsp garlic powder
  • olive oil
  • sea salt


  • First off, make the glaze (you can double it for 8 thighs to feed a crowd). If you have time, marinate the thighs in the glaze for at least 30 minutes. No worries if not though; it will still be good.
  • To make the glaze: Whisk together the lime juice, honey, sesame oil, tamari, and garlic powder. Taste and add more of anything that appeals to you.
  • Coat thighs and either let them marinate or sit for a sec while you heat the pan and oven.
  • Preheat oven to 375F.
  • Coat a cast iron skillet with olive or coconut oil over medium-high heat.
  • Add the thighs skin side down to the pan and let them brown for 5 minutes. Coat bottoms with ½ the glaze and salt them liberally.
  • Flip thighs, salt them, and coat with other ½ the glaze. After a couple minutes, transfer them to the oven.
  • Roast for 20 minutes or until juices run clear.
  • If you want to get super fancy you can spoon the glaze over the thighs to baste while they're roasting.
  • Remove from oven and let them rest for a bit. Serve and enjoy!
Keyword paleo, chicken
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