Coconut Baked Chicken Thighs

• 2 lbs boneless skinless chicken thighs
• 1/4 cup coconut oil
• 1/4 cup olive oil
• 1 lemon
• 1 tablespoon soy sauce
• 2 garlic cloves, minced
• 1/4 teaspoon black pepper
• 2 scallions, chopped
• 1 cup coconut flour
• herbs or spices
• 1/2 cup grated parmesan cheese

1. Marinade:
2. In a ziploc bag, combine the first 8 ingredients and refrigerate for 4 hours. Squeeze the lemon juice and throw the lemon in as well.
3. Preheat the oven to 400u0b0F.
4. Combine coconut flour, Parmesan cheese and your choice of seasoning. (I just used black pepper).
5. Dredge the thighs in the coconut flour, Parmesan, and herb mixture.
6. Line a baking tray with parchment paper.
7. Lay the coated chicken thighs, spread out flat.
8. Bake for 45 minutes.
9. Let rest for 5 minutes before serving.

chicken thighs, coconut oil, olive oil, lemon, soy sauce, garlic, black pepper, scallions, coconut flour, herbs, parmesan cheese

Taken from www.food.com/recipe/coconut-baked-chicken-thighs-522131 (may not work)