Ingredients
3 tablespoons avocado oil
3 tablespoons red wine vinegar
1 tablespoon coconut aminos
4 large shallots, minced
Kosher salt and freshly ground black pepper
8 chicken thighs, skinless and boneless
large handful of Italian parsley, coarsely chopped
Preparation
Preheat oven to 425. Whisk together the avocado oil, red wine vinegar, coconut amines, shallots, a generous amount of salt (3 large pinches) and black pepper. Toss the chicken well with the shallot mixture, making sure to coat the chicken. Place in oven for 20 minutes. Remove and turn chicken covering again with the shallot mixture. Return to oven for 25 minutes. Remove and cover with chopped parsley.
