Tomatoes, vinegar and spices such as pepper flakes and allspice help infuse chicken with a ton of flavor.

Ingredients

  • 1 cup BPA-free canned unsalted crushed tomatoes
  • 1/4 cup apple cider vinegar
  • 3 tbsp coconut sugar
  • 2 tbsp safflower or sunflower oil
  • 2 tbsp peeled and chopped ginger
  • 1 tbsp hot sauce
  • 2 tsp red pepper flakes

  • 1 tsp ground allspice (Try: Simply Organic Allspice)

  • 1/2 tsp ground black pepper
  • 1/4 tsp sea salt
  • 1 small red onion, finely chopped
  • 2 sprigs fresh thyme
  • 12 2-oz boneless, skinless chicken thighs

Preparation

1. In a large bowl, whisk together all ingredients except chicken. Transfer to a large zip-top freezer bag and add chicken. Seal bag, removing as much air as possible. Massage chicken mixture to evenly distribute marinade; place bag flat on a freezer shelf. Freeze up to 2 months.

2. To cook: Remove bag of frozen chicken from freezer and place onto a large dish; thaw in fridge, 24 hours.

3. Preheat oven to 375°F. Remove chicken from marinade and arrange on a parchment-lined baking sheet; discard remaining marinade. Bake chicken until no longer pink inside and an instant-read thermometer inserted into thickest part of chicken reads 165°F, 18 to 20 minutes. 

Nutrition Information

  • Serving Size: 2 thighs
  • Calories: 155
  • Carbohydrate Content: 2 g
  • Cholesterol Content: 104 mg
  • Fat Content: 7 g
  • Protein Content: 19.5 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 108 mg
  • Sugar Content: 1.5 g
  • Monounsaturated Fat Content: 3 g
  • Polyunsaturated Fat Content: 2 g