Saturday, September 8, 2012

Butter Garlic Chicken with Dill Mayo Dip

I need to catch up on posting recipes we've been eating. But this one couldn't wait!

For Mother's Day, Jesse and the boys gave me two paleo cookbooks. I've looked through them quite a few times, mainly just for inspiration. One recipe kept catching my eye though - Butter Garlic Wings from Make It Paleo. Having two small boys who can't manage wings was a problem.

So in typical Connie fashion, I thought about how to tweak it to make it work for us...

I guess it's a winner! Everyone cleaned their plates, and Gabriel is on his THIRD plate ;) We ate it with cucumbers sprinkled with salt, pepper, and dill.


1/2 cup butter
10 cloves garlic, minced or pressed
2.5 lbs thin, boneless, skinless chicken thighs

Preheat oven to 325.

Heat butter in a small pan on medium low. Add garlic and salt. Simmer for 3-4 minutes.

Place thighs in a baking dish. Pour butter sauce over them and turn to coat. Bake, uncovered, for 30-35 minutes until done.


And here is the A-MAZ-ING dip to go with it. It's so good that Ethan wanted a spoon to finish off what was left on his plate! I'm glad I had doubled the recipe since I'm sure we'll find lots to eat with it!


1 cup mayo
2 tsp dried dill
1 tsp garlic powder
1 tsp onion powder
1 tsp pepper



Both recipes are adapted from Make It Paleo by Bill Staley and Hayley Mason :)