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 in 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
Protein: 64g / %
Carbs: 11g / %
Fat: 48g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 6 to 8 chicken thighs, bone-in, skin on
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 lime, sliced
- 2 tbsp. chili powder
- 1 tbsp. paprika
- 1/2 tbsp. cumin powder
- 1 cup chicken stock
- 1/4 cup fresh lime juice
- 1/4 cup coconut milk
- 1/4 cup cilantro, chopped
- 2 tbsp. coconut oil
- Sea salt and freshly ground black pepper
- 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 ovenproof skillet over medium-high heat and add the coconut oil.
- Brown the chicken on both sides 2 to 3 minutes; set aside.
- Add the onion and garlic to the skillet and cook 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 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.