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prep time
7 min
cook time
35 min
ready time
42 min
Keto Spicy Pepper Chicken Thighs
These juicy baked chicken thighs are basted in a spicy red pepper sauce and roasted until golden. The thighs are served with the remaining red pepper sauce - perfect for dipping or drizzling over an accompanying side dish.
These make a great dinner option served with cauliflower couscous or roasted Mediterranean vegetables.
Net Carbs
3.9 g
Fiber
3.9 g
Total Carbs
14 g
Protein
30.8 g
Fats
24 g
382 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Chicken Thigh, Skin Eaten
2 large
Garlic
1 clove
Lemon Juice
1 teaspoon
Ground Coriander
1 teaspoon
Walnuts
1 tablespoon, halves
Maple Flavored Syrup by Lakanto
1 teaspoon
Cumin, Ground
1 teaspoon
Olive Oil
1 tablespoon
Hot Chili Pepper, Dried, With Seeds
½ teaspoon
Red Bell Peppers, Sweet, Raw Or Blanched, Marinated In Oil Mixture
½ medium - 2 1/2" diameter x 2 3/4"
Recipe Steps
steps 4
42 min
Step 1
Preheat the oven to 400 degrees Fahrenheit.Step 2
Add the walnuts, roasted bell pepper, syrup, cumin, olive oil, chili flakes, garlic, lemon juice and coriander to a food processor. Blend well to combine to a sauce consistency. Set half of the sauce to one side for serving.Step 3
Arrange the chicken thighs in an oven proof dish and smother with the remaining pepper sauce. Transfer to the oven to bake for 35 minutes or until cooked through and the skin is crisp.Step 4
Serve the baked thighs with the reserved sauce for dipping.
