Location: San Diego, CA
Holy Mackerel! Did ya’ll miss me? I broke my almost 5 days a week blog streak there. Well, I guess it was much needed. People have been kind of cray in the Real Estate world. Not fun and very stressful. No worries though, because I’m all good now. I ran my own 5k over the weekend, then went to Yoga in the Park, got a manicure, and took my son to the park. He fell off the ladder, busted his lip, and just wanted to go home to watch Dora the Explorer. So that’s what we did. Then we went to Sea World and ended up getting annual passes. A pretty chill and fun weekend for sure. I’m sure you’re all wondering though – what did you eat?!?!?!?! Well, my friends…..fret no more. Sriracha Coconut Chicken, of course!
Once all the Coconut Oil has melted, place the Chicken Thighs in the pan, coated side down.
Brush the other side of the Chicken Thighs with the Sriracha mixture and let cook for about 10 minutes. Flip, then brush the other side with some more of the mixture. Cook for about another 10 minutes, the flip again. Let it cook for a couple of minutes or until it’s well done.
And that’s it. Serve with some rice or pasta, and a side salad. Quick, simple, healthy, and delicious! Until next time…..
4 Boneless Skinless Chicken Thighs -Melt the Coconut Oil in a large pan over medium-high heat.
Sriracha Coconut Chicken
1/4 C Sriracha
1 Tbsp Garlic Powder
1 Tbsp Coconut Oil
-Mix the Sriracha and Garlic Powder together.
-Brush the top half of the Chicken Thighs with the Sriracha mix.
-Place the Chicken Thighs in the pan, mix side down.
-Brush the top of the Chicken Thighs with the Sriracha mix again.
-After 10 minutes, flip the Chicken Thighs and brush with the Sriracha mix.
-Let cook for another 10 minutes then flip again.
-Cook for about 2 minutes or until the Chicken Thighs are well done.
-Serve with Rice, Pasta, and/or Salad.
4 Boneless Skinless Chicken Thighs
-Melt the Coconut Oil in a large pan over medium-high heat.