Description
My favorite way to bake chicken thighs. So simple, and so delicious! The crushed red peppers add flavor, but not heat when marinated overnight. Suitable for gluten-free, Atkins, keto, lchf, low carb, diabetic, low glycemic, dairy-free, sugar-free.
Ingredients
- 4 whole Chicken Thighs With Skin And Bone
- FOR THE GLAZE:
- 1 Tablespoon MCT Oil (or Coconut Oil, Melted)
- 1 Tablespoon Spicy Brown Mustard (unsweetened)
- 2 Tablespoons Lime Juice
- 2 Tablespoons Sukrin Gold (see Tip)
- 1 clove Garlic, Minced
- 1 Tablespoon Crushed Red Pepper (pepper Flakes)
Preparation
Place chicken thighs in zip bag.
In measuring cup, mix all of the glaze ingredients well. Pour over chicken in the bag, zip shut, and squeeze gently to get the glaze all over the chicken. Refrigerate chicken for at least 2 hours (or overnight for best flavor).
Preheat oven to 375ºF. Put chicken on parchment covered baking pan with rim, skin side up. Reserve the glaze still in the bag. Bake 25 minutes.
Drizzle remaining glaze over chicken and cook another 20 minutes. Chicken is done when instant read thermometer reaches 165ºF.
Move to serving platter. Spoon pan juices over chicken.
Serving suggestion: Serve with side of cauliflower mash or cauliflower rice, and drizzle pan juices on top.
Variation: Add 1 teaspoon fresh grated ginger to the marinade for an Asian influence. For more heat, add more crushed red pepper, or a favorite hot sauce to the marinade.
Tip: The Sukrin Gold is substituting for brown sugar, and helping the glaze to brown when baking. If you don’t have any, use a sugar free pancake syrup, or any sugar free brown sugar substitute you have. If the chicken doesn’t brown up well, you can turn the broiler on low for a few minutes when you are finished baking. Watch that the parchment paper doesn’t burn!
Nutritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Calories 311, Total Fat 21 g, Saturated Fat 9 g, Sodium 164 mg, Potassium 263 mg, Total Carbohydrate 2 g, Dietary Fiber 0 g, Net Carbs 2 g, Sugars 0, Protein 29 g. Macros: 60% fat, 30% protein, 3% carbs.
© March 25, 2017 Roxana Lopez for Aunt Rocky’s
For more low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes Group on Facebook.
