Baked Coconut Chicken Thighs

Original Recipe Courtesy of LowCarbFriends, Posted by Kevinpa, Member


Preparation Instructions:

Preheat oven to 375 degrees.

Put coconut in a container large enough for dredging. In another container, combine flour, salt, thickener, and seasoning. In a mixing bowl, combine egg whites, agave nectar (or sugar free honey), and coconut aminos (or soy sauce).

First coat chicken with flour mix. Then dip chicken in egg mixture. Next, dredge both sides of chicken in coconut. Place chicken thighs in an ungreased 9 x 13 glass baking dish. Bake for 25 to 35 minutes or until instant read themometer reads 170 degrees. If coconut starts to brown too much, loosely cover baking dish with foil.

6 servings, approximately 4 carbs each

These juicy chicken thighs are baked with sweet agave nectar and toasted coconut resulting in a unique and tasty chicken entree with a bit of Polynesian flare.

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