Ingredients

The following ingredients have 4 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)

Instruction

  • In a large bowl, combine the coconut yogurt, Magic Mushroom Powder, fish sauce, and garlic. Mix it all together.
  • Toss 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.
  • Roast 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.