Ask anyone who eats “clean” what their go to protein is and most people will say chicken! It makes sense, it’s easy to cook, goes with lots of flavors and spices and complements any side dish. Sometimes, it can get a little boring… if you don’t know how to cook it.
Most people use chicken breasts and just grill them with salt and pepper or order it when they’re out. This gets repetitive really fast. If you’re meal prepping, salt and pepper are the safest spices because you can add different spices throughout the week. If you’re not meal prepping though, its the perfect time to get creative with spices, like with this recipe!
Another thing is that most people use chicken breast. This isn’t actually the best part of the chicken. The best parts are the thighs because they contain more fat and dark meat. They hold more moisture and usually taste better than breast while also giving you the proper ration of fat to protein to support your hormones and healthy skin. Chicken breast is still good, but it’s all protein and no fat, so you have to get your fat from something else.
With that being said, I call these perfect chicken thighs for a reason. They are perfect. They taste great, a little sweetness from honey and a little spice from red pepper flakes. They also have parsley which is one of the most nutrient rich herbs you can eat. You’ll love these with veggies, on a salad or just by themselves. Throw them on the grill or batch cook them in the oven on a rack and they are perfect! My boyfriend told me I should trademark this recipe and he is super picky about chicken, so they are seriously good.
Here’s the recipe!
- 2 lbs chicken thighs
- 1/2 bunch parsley
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 teaspoons red pepper flakes
- 1 teaspoon paprika
- 2 teaspoons garlic
- 2 Tablespoons honey
- 1/4-1/2 cup olive oil (enough to coat chicken)
- Process or chop the parsley into very small pieces but don’t overdo it
- Add all of the ingredients above into a large bag or bowl
- Mix the ingredients well so that they completely cover the chicken
- Marinade for 2-3 hours. This isn’t necessary but it helps develop the flavors
- Take the chicken out and put it on the grill or oven rack, try to cover it with the remaining marinade before cooking so that you get all the parsley on them.
- If BBQing , cook them on low, it should take about 30 minutes.
- If baking them, set the oven to 425 and bake them for about 25 minutes.
- If you have a meat thermometer don’t forget to check to make sure the chicken has reached at least 165 degrees internal temp.