Creamy Buffalo Chicken Zingers
Cooking Steps
Preheat the oven to 400 degrees.
Spread the chicken thighs across an aluminum foil-lined baking sheet and cook in the oven for 30-40 minutes.
While your chicken is in the oven, mix the coconut milk, hot sauce, dijon mustard, and garlic in a food processor or blender.
After a few seconds of blending, transfer the sauce to a large skillet and simmer on low heat until the chicken thighs are cooked.
Once the chicken thighs are fully cooked, transfer them into the pan with the sauce and toss around until all thighs are coated evenly with the hot sauce. Add salt and pepper to taste.
Serve with celery or sliced avocado!
Serves 4
45 Minutes
This is a Non-Dairy Recipe
Ingredients
- 5 lbs of boneless, skinless chicken thighs (or tenderloins - 18-20 pieces)
- 1 Can of Coconut milk
- 1 Cup Hot Sauce (Frank's Original Hot)
- 3 to 4 tablespoons of dijon mustard
- Handful of peeled garlic
- Salt and pepper
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[...] blogs and sites on the web!Creamy Buffalo Chicken Zingers Fast Paleo / Posted on: May 16, 2012Fast Paleo – Preheat the oven to 400 degrees. Spread the chicken thighs across an aluminum foil-lined [...]
Totally trying this. I’m a Frank’s ADDICT and since starting Paleo, I’ve been missing it dearly. Thanks!
Made this tonight with only about two pounds of chicken and it was delicious!
I made this tonight for my boyfriend….but with only 2-3 lbs chicken. We ended up putting the extra sauce on the sweet potatoes and sautéed cabbage I made as well. SO YUMMY!