Chicken Stuffed with Bacon Orange Cherry Jam (AIP, Paleo, GAPS, SCD)
Serves: serves 4
  • 8 bone-in and skin-on chicken thighs
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Himalayan sea salt
  • 1 teaspoon dried thyme
  • approximately 1½ cups bacon orange cherry jam
  1. Preheat oven to 375.
  2. In a small bowl, combine onion powder, garlic powder, sea salt and thyme. Set aside.
  3. Carefully run fingers under the skin of the chicken thighs to loosen the skin.
  4. Place 1-2 tablespoons of jam under the skin and maneuver the skin to distribute the jam evenly.
  5. Place stuffed thighs in a shallow baking dish or rimmed baking sheet.
  6. Brush the chicken skin with olive oil and sprinkle spice mixture on top. You may not use all of the spice mixture.
  7. Bake for 30-40 minutes (depending on size of thighs) until juices run clear.
  8. If top is not quite browned, turn on broiler to brown up the skin. (Watch carefully so it doesn't burn.)
  9. Internal temperature for chicken thighs should read somewhere between 165F-175F.
Recipe by my BIG FAT grain free life at