Tangy pickle brine keeps these chicken thighs incredibly juicy, and a quick sear locks in a deep golden crust before everything gets tossed in a bold, hot sauce-and-ghee buffalo coating. The bowls themselves are loaded with crisp romaine, celery, shredded carrots, and cucumber for crunch in every bite, then finished with a creamy avocado ranch made from blended avocado and coconut milk instead of anything dairy-based. It's spicy, cooling, and satisfying all at once, with pickle coins and fresh chives adding the final punch of flavor. This one comes together fast enough for a weeknight but feels special enough for meal-prep Sunday. It's a genuinely solid pick for a Paleo table, with clean, whole ingredients doing all the heavy lifting.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Place the chicken thighs in a large zip-top bag or bowl. Pour the dill pickle juice over the chicken and add the black pepper. Seal or cover and refrigerate for at least 1 hour and up to 4 hours.
While the chicken brines, make the avocado ranch dressing: combine the avocados, coconut milk, lemon juice, apple cider vinegar, dried dill, garlic powder, onion powder, and salt in a blender or food processor. Blend until completely smooth, adding water 1 tablespoon at a time until the dressing is pourable but still thick enough to coat the back of a spoon. Taste and adjust salt. Transfer to a jar and refrigerate until ready to serve.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
