- 6 oz can tomato paste
- 1/2 cup Coconut Aminos
- 1 tbsp apple cider vinegar
- 1 1/2 tsp chili powder
- 1 tsp garlic minced
- 1 tsp ground mustard
- 1 tsp salt
- 6-8 chicken thighs boneless & skinless
- 1 tbsp ghee or olive oil
Preheat the oven to 400 degrees.
Add all sauce ingredients to a bowl and stir until well combined.
Place the chicken thighs in a baking dish or on a parchment paper lined baking sheet. Sprinkle salt on top of each thigh. Divide ghee or olive oil on top of each thigh.
Bake for 20 minutes.
Remove the dish from oven and liberally brush sauce on top. Bake for an additional 10 minutes.
Remove from oven and flip the chicken over. Liberally brush more sauce on top. Bake for 10 minutes.
Remove from oven and flip the chicken over. Brush remaining sauce on top or (if you've used all your sauce) brush the sauce that's gathered in the bottom of the pan onto the top of the chicken. Turn the oven up to 425 degrees. Bake for final 10 minutes.
Calories: 317kcal | Carbohydrates: 10g | Protein: 19g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 117mg | Sodium: 1161mg | Potassium: 532mg | Fiber: 1g | Sugar: 3g | Vitamin A: 14.4% | Vitamin C: 7.7% | Calcium: 2.1% | Iron: 9.7%