Description
Juicy keto chicken thighs grilled to perfection with a savory blend of spices. These low-carb, high-protein mains are effortless to prepare and packed with smoky char, ideal for summer grilling or quick weeknight dinners.
Ingredients
4 large bone-in, skin-on chicken thighs
2 tbsp avocado oil or olive oil (pork-free)
1 ½ tsp garlic powder
1 tsp smoked paprika
½ tsp dried oregano
½ tsp kosher salt
¼ tsp black pepper
1 lime, quartered (optional for serving)
Instructions
Pat chicken thighs dry and season with garlic powder, paprika, oregano, salt, and pepper.
Heat grill to medium-high (375°F/190°C). Oil the grates and add chicken skin-side down.
Grill 6-7 minutes per side, until skin is crisp and internal temperature reaches 165°F (74°C).
Rest 5 minutes before slicing and serve with lime quarters.
Notes
For extra juiciness, brine thighs in water and salt for 30 minutes before grilling.
Use a meat thermometer for safety if unsure about doneness.
Store leftovers in an airtight container in the fridge for 3-4 days.
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 280
- Sugar: 0g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 90mg