Chicken Stuffed with Bacon Orange Cherry Jam (AIP, Paleo, GAPS, SCD)
- Yield: serves 4
Ingredients
Scale
- 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 1 1/2 cups bacon orange cherry jam
Instructions
- Preheat oven to 375.
- In a small bowl, combine onion powder, garlic powder, sea salt and thyme. Set aside.
- Carefully run fingers under the skin of the chicken thighs to loosen the skin.
- Place 1-2 tablespoons of jam under the skin and maneuver the skin to distribute the jam evenly.
- Place stuffed thighs in a shallow baking dish or rimmed baking sheet.
- Brush the chicken skin with olive oil and sprinkle spice mixture on top. You may not use all of the spice mixture.
- Bake for 30-40 minutes (depending on size of thighs) until juices run clear.
- If top is not quite browned, turn on broiler to brown up the skin. (Watch carefully so it doesn’t burn.)
- Internal temperature for chicken thighs should read somewhere between 165F-175F.