Weeknight Umami Chicken
- Yield 6 servings
- Prep 10 minutes
- Cook 45 minutes
- Total 55 minutes
Weeknight Umami Chicken sits in the Chicken section of Regbie. The card serves 6 servings. Plan on 55 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- ⅔ cup plain coconut yogurt, or use ½ cup full fat coconut milk + 2 tablespoons lemon juice
- 2½ teaspoons Magic Mushroom Powder
- 1 teaspoon Red Boat fish sauce
- 6 cloves of garlic, minced
- 3 pounds bone-in, skin-on chicken thighs
Method
In a large bowl, combine the coconut yogurt, Magic Mushroom Powder, fish sauce, and garlic. Stir it all together.
Turn in the chicken thighs and mix until well coated. Marinate in the fridge for at least 30 minutes and up to a day.
When you’re ready to cook the chicken, heat the oven to 400°F convection or 425°F conventional with the rack in the middle position. Shake off the excess marinade and arrange the chicken, skin-side down, on a stainless steel wire rack in a rimmed baking sheet.
Bake the chicken for 45 minutes, rotating the tray and flipping the thighs skin-side up at the halfway point.
The thighs are done when the skin is browned and the internal temperature of the chicken in the thickest part is at least 165°F.
Kitchen notes
- Note about the plain coconut yogurt: Some of the brands the cook like include Anita’s Coconut Yogurt , Living Cultures Super Food , and Coyo .
- No coconut yogurt?
- No prob!
