We really like boneless, skinless chicken thighs for this recipe the best. There’s a little more fat in the dark meat. Breasts, legs, wings are great too…the thinned out hammered style is easier to achieve though.
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WHAT’S THE SECRET INGREDIENT?
Coconut aminos are always in my pantry y’all, always! If you haven’t tried it you’ll find the bottle near the soy sauce usually in the grocery. Each brand has a slightly different flavor profile, my two favorites for this recipe are below; Big Tree and Bragg’s.
WHAT DO COCONUT AMINOS TASTE LIKE?
To me, it’s the answer to a more natural version of Teriyaki sauce. There’s a deep umami flavor profile, you get the salt like a soy sauce first, then a more brown sugar molasses style sweet. It’s slightly thicker too once you’ve refrigerated it after opening. The only ingredient is coconut nectar. SOY and GLUTEN FREE!
A little goes a LONG way, you can add it to any salad, veggies, rice…wherever you use soy sauce, give this a go next time!
LET’S PREP
For the Whole30 Hammered Chicken with Greens first grab a more seasoned baking pan and some parchment paper. I would use a tried and true pan that can stand a little oven burn on this one. If you overcook the dish the chicken is fine, the sauce around the edges does smoke or can get a little toasty; don’t worry!
Next, take the raw thighs out on a cutting board and use a mallet to hammer out the bird to about 1/2 inch (1 cm- ish). Use an apron and clean the area down with you’re done. A plastic gallon baggie would work also. Coat the thighs with coconut aminos on both sides and some pepper, lay them out flat not touching each other, bake.
GOT STRESS?
Had a bad day? In traffic for an extra hour tonight? Kids gone crazy? Dog’s peed in the house? Hubby’s on that last nerve and your doing the eye twitch?
Grab that mallet like you mean it and go to town. Hammer time.
Then, let it all go. Throw this in the oven and take a breather…stress be gone! Paleo Hammered Chicken with Greens is the best stress reliever.
WATCH THE VIDEO HERE!
THE GREENS
This recipe calls for the BIG box o greens. The 1 pound size! I grab the organic power greens on sale every time. Sometimes its a combo of spinach and kale. Other times it’s spinach and chard or you can go with spinach on it’s own, it’s all about options.
Grab your second sheet pan and line it with parchment. Evenly spread the greens out and tear them up a bit. Drizzle a healthy glug or two of avocado oil over the greens and a lil s & p. Massage the oil into the greens and thrown em in the oven on the second rack the last 5 to 7 minutes of the chicken cooking.
KEEP IT VIBRANT
We want the greens to still have the nutrients AND flavor. Do your best to keep them on the vibrant green side vs going too dark and watery or brown. If you over cook them all your getting is fiber. The oven is so easy and I really dig the baked flavor instead of steaming or pan sauteed. Give it a try if you haven’t yet!
Other DINNERS you may like;
Whole30 Cilantro Pesto Chicken Salad
Paleo Hammered Chicken
Paleo Hammered Chicken is like carryout style Teriyaki, instead it's BAKED and PALEO with no sugar added! Layered on top of sauteed greens and super simple with only a couple ingredients, this one is the answer to a weeknight quick meal!
Ingredients
- 1-1 1/2 lb Boneless Skinless Chicken Thighs 5 to 6 Thighs
- 1/4 C coconut aminos
- 1 T black pepper
- 1 lb Boxed Power Greens
- 2 T avocado oil
- 1/2 t Redmond Real Salt
Instructions
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Preheat oven to 400f, line two sheet pans with parchment paper. On a cutting board use the meat tenderizer/mallet to hammer each chicken thigh down to 1/2 inch to 1 cm in thickness.
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Use one hand to pour the coconut aminos and the other to rub the sauce on the bird. Shake out a few gluggs of the sauce on each thigh and spread around evenly with your fingers. Dust with pepper then flip over and repeat on the other side. Bake 20 min
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About 10 minutes out from the chicken being finished take the other sheet pan and tear apart the greens and spread them evenly around. Add the oil and massage in all over the greens. Top with a little salt and pepper, bake for 5-7 minutes.
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When all is ready chop the chicken into strips and layer the plates first with the greens. Top the green with the chicken and enjoy! For a little more flavor add a few drops of the coconut aminos.