Finger Lickin’ Honey Curry Chicken (GF, Dairy-free option)

FInger Lickin' Chicken (GF, Dairy Free Option)-Food Your Body Will Thank You For

If necessity is the mother of invention, then serendipity is definitely her daughter! Along the road to success, mistakes happen often and it can seem like a miracle when the mistake turns out better than the intended outcome!

This particular recipe is very special to me, primarily because it’s the first official recipe I ever published. The response I got back when I posted it was what gave me the confidence to start my blog!  It is just one more reminder that perfection can be found even when things don’t go exactly as planned.

So what was the big mistake? I had wanted to make honey mustard chicken thighs—but remembered halfway through the cooking process I’d forgotten the mustard! Nevertheless, the result was an amazing addition to my cooking repertoire that I’ve used on chicken, potatoes, and butternut squash with great success.


Finger Lickin’ Honey Curry Chicken

You’ll need:
6 bone-in, skin on chicken thighs (I use organic, but get pastured if you can find a good price!)
*5 T.  grass-fed butter and/or unrefined coconut oil (sources-affiliate)
2 tsp. Himalayan salt (sources-affiliate)
½ tsp. pepper
1 tsp. curry powder (can adjust to your own taste)
2 tablespoons raw honey or maple syrup

*maple syrup and coconut oil go really well together (Paleo option), and butter and honey are a great taste pairing

Preheat oven to 400 degrees

1. Melt the butter/coconut oil (2/3 of a stick of butter and a couple of tablespoons of coconut oil is a good mix!)
2. Add the honey and spices; mix well
3. Place chicken upside down in baking dish; coat underside of chicken with mixture first, then turn over and coat skin side (I always get some under the skin as well! Very tasty!)
4. Cook for 42-45 minutes at 400 degrees
5. Allow chicken to rest for a few minutes before serving-affiliate

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