Gluten Free Baked Chicken Thighs

This is a really versatile recipe for Gluten Free Baked Chicken Thighs. Why is it so versatile you ask? Well because you can choose the ingredients based on what you have on hand, or what your taste theme for your meal is! Here are a few for salad dressing/spice ideas, but the options are limitless:

• Caesar dressing with Italian seasoning
• Honey Dijon dressing with curry powder
• Balsamic dressing with garlic powder and thyme
• Ranch dressing with paprika and oregano
• Catalina dressing with taco seasoning

For the crumbs, I usually lightly toast two pieces of gluten free Udi's white sandwich bread and then turn it to crumbs in my mini food processor. Sometimes I add in a few tortilla chips or crackers too.  

Also, don't worry too much about measurements here... I usually just eyeball it but you can use the measurements listed as a guideline. Enjoy!

Chicken Thighs Before Baking

Chicken Thighs After Baking

Gluten Free Baked Chicken Thighs

Yield:  4 servings

8 chicken thighs (skin on or off, your choice)
1 cup gluten free crumbs (bread crumbs / cracker crumbs / tortilla chip crumbs)
1/3 cup Parmesan cheese

1 tsp (approx) spices (Italian seasoning, garlic power, onion powder, salt, pepper, etc.)
1/2 cup salad dressing (Italian, balsamic, ranch, Caesar, etc.)

Directions:

1. Combine crumbs, Parmesan cheese and spices.
2. Dip chicken in salad dressing, then coat with crumb mixture. Place on a rack in a baking sheet and bake at 375 degrees for 50 minutes (bone-in) or 35 minutes (boneless), or until cooked through. Placing on a rack helps the chicken from becoming soggy on the bottom.
3. Let rest for 5-10 minutes before serving.