We have a weakness for baked chicken thighs - there, we said it... and when they are oven-roasted with slices of lime, chili powder, chicken stock, and creamy coconut milk, we are not ashamed to take seconds.
When you try this recipe at home, be forewarned your dinner guests may reach for an extra thigh, so make the dinner party small or double your recipe depending on the situation.
The best part about the meal, hands down, is the au jus leftover in the bottom of the pan. Most would say to soak it up with some sort of rice or potatoes, but keeping in line with keto principles, we are going to need some low-carb vegetables to absorb the mouthwatering coconut-lime juice.
Baked mushrooms, zucchini, snow peas, or bok choy are all great options for this very purpose. You can use them individually or as a medley, as the flavors harmonize wonderfully.
If you haven't used limes for other than cold drinks before, know that they are perfect for baking. Here is one more keto recipe to whet your appetite where their "zestiness" shines: spicy lime chicken wings.
It takes just a few minutes short of an hour to deliver these saucy and tangy chicken thighs to your waiting guests.
In the meantime, you may want to treat them to an aromatic glass of pomegranate green tea, just to keep them curious as to the direction the meal is going.
Keto Cilantro-Lime Chicken Recipe
Serves: 4 Prep: 15 min Cook: 45 min
Ingredients
- 6 to 8 chicken thighs, bone-in, skin on
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 lime, sliced
- 1- 2 tbsp. chili powder
- 1 tbsp. paprika
- ½ tbsp. cumin powder
- 1 cup chicken stock
- ¼ cup fresh lime juice
- ¼ cup coconut milk
- ¼ cup cilantro, chopped
- 2 tbsp. coconut oil
- Sea salt and freshly ground black pepper
Preparation
- Preheat oven to 375 F.
- In a bowl, combine the chili powder, paprika, cumin, and season to taste.
- Rub the chicken thighs with the chili mixture until well coated on both sides.
- Heat an ovenproof skillet over medium-high heat and add the coconut oil.
- Brown the chicken on both sides for 2 to 3 minutes; set aside.
- Add the onion and garlic to the skillet and cook for 1 to 2 minutes.
- Stir in the chicken stock, scraping the bottom of the skillet.
- Pour in the fresh lime juice, give everything a good stir, and place the chicken back in the pan.
- Top the chicken with fresh lime slices, transfer to the oven and cook for 40 to 45 min.
- When done, pour in the coconut milk and give the sauce a good stir, then top with fresh cilantro.
- Serve the chicken with any extra freshly cut lime slices.
📖 Recipe
Keto Cilantro-Lime Chicken Recipe
Ingredients
- 6 to 8 chicken thighs bone-in, skin on
- 1 onion sliced
- 2 garlic cloves minced
- 1 lime sliced
- 1- 2 tbsp. chili powder
- 1 tbsp. paprika
- ½ tbsp. cumin powder
- 1 cup chicken stock
- ¼ cup fresh lime juice
- ¼ cup coconut milk
- ¼ cup cilantro chopped
- 2 tbsp. coconut oil
- Sea salt and freshly ground black pepper
Instructions
- Preheat oven to 375 F.
- In a bowl, combine the chili powder, paprika, cumin, and season to taste.1- 2 tbsp. chili powder, 1 tbsp. paprika, ½ tbsp. cumin powder, Sea salt and freshly ground black pepper
- Rub the chicken thighs with the chili mixture until well coated on both sides.6 to 8 chicken thighs
- Heat an ovenproof skillet over medium-high heat and add the coconut oil.2 tbsp. coconut oil
- Brown the chicken on both sides for 2 to 3 minutes; set aside.
- Add the onion and garlic to the skillet and cook for 1 to 2 minutes.1 onion, 2 garlic cloves
- Stir in the chicken stock, scraping the bottom of the skillet.1 cup chicken stock
- Pour in the fresh lime juice, give everything a good stir, and place the chicken back in the pan.¼ cup fresh lime juice
- Top the chicken with fresh lime slices, transfer to the oven and cook for 40 to 45 min.1 lime
- When done, pour in the coconut milk and give the sauce a good stir, then top with fresh cilantro.¼ cup coconut milk, ¼ cup cilantro
- Serve the chicken with any extra freshly cut lime slices.
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