Greetings, my fine feathered friends.
Today I’m going to show you how to make delicious low carb chili lime marinated chicken thighs. And I have to tell you, this recipe is really quite fabulous. So grab yourself a chicken and let’s get cracking.
You start by drying 2 1/2 – 3 pounds of chicken thighs. You don’t need to wash them first.
Then trim the excess fat from the thighs with a sharp knife.
For the marinade, mix together 6 TB olive oil, 1 TB chili powder, 1/4 – 1/2 tsp red cayenne pepper, 2 TB lime juice, 1 TB paprika, 1 teaspoon salt and 1/4 tsp black pepper.
Dip each chicken thigh into the marinade and remove the excess with your fingers.
Add chicken and marinade to a resealable container and marinate in the refrigerator for at least 30 minutes, but no more than 12 hours. Any longer will give you stringy chicken.
Add thighs to a roasting pan with a metal rack, or a rimmed cookie sheet with a cooling rack placed on top. Bake at 450 degrees F for 18-20 minutes until just beginning to brown.
Flip the chicken thighs and lower the heat to 375 degrees F.
Bake at 375 degrees F for 15-17 minutes.
The thighs are not done until they reach an internal temperature of 165 degrees F.
Now, you may have noticed that the instructions tell you not to wash the chicken thighs.
This is, even as I write this in 2019, still a hotly debated topic. And, just speaking for myself, my heart says that I should rinse the meat, but my mind advises me not to. But the Center for Disease Control is very clear on the matter, “Don’t wash your raw chicken! Washing can spread germs from the chicken to other food or utensils in the kitchen.” So that’s that.
Ok, that’s about all I’ve got to tell you, chickenwise.
If you like this low carb marinated chicken recipe, then I’ve got a whole mess more of them for you. I just counted up 30 chicken recipes that I’ve posted in the last couple years. So much chicken! Here’s a link to all things chicken on my site. But now I must bid you adieu.
I’ve got a chicken to catch.
Chili Lime Chicken Thighs [Low Carb, Paleo & Keto]
These chili lime marinated chicken thighs are packed with flavor. With only 1g net carbs, these chicken thighs are Low Carb, Keto and Paleo compliant.
- Prep Time: 10
- Cook Time: 37
- Total Time: 47 minutes
- Yield: 6 chicken thighs 1x
- Category: Entree
- Method: Baked
- Cuisine: American
2 1/2 – 3 pounds skinless boneless chicken thighs
6 tablespoons extra virgin olive oil
2 tablespoons lime juice
1 tablespoon chili powder
1 tablespoons paprika
1 teaspoon salt
1/4 teaspoon black pepper
1/4 – 1/2 teaspoon dried red cayenne pepper, as desired
1. Dry, but do not wash chicken thighs.
2. Trim excess fat from the chicken thighs
3. Mix together remaining ingredients.
4. Dip the chicken thighs into the marinade and put them in a resealable container.
5. Marinade for at least 30 minutes, but no more than 12 hours.
6. Add chicken thighs to a roasting pan with a rack, or use a rimmed cookie sheet with a cooling rack on top. Bake for 18-20 minutes at 450 degrees F until just starting to brown.
7. Flip the thighs and lower heat to 375 degrees F. Cook for 15-17 minutes or until internal temperature reaches 165 degrees F.
- Serving Size: 1 chicken thigh
- Calories: 198
- Fat: 14
- Carbohydrates: 2
- Fiber: 1
- Protein: 16
Keywords: Low Carb Chili Lime Chicken Thighs, Keto Chili Lime Chicken Thighs, Paleo Chili Lime Chicken Thighs