Since starting the ketogenic diet back in November, I am constantly trying new recipes. I have also been known to create quite a few as well. This is one special dish that I made for my family recently. They were begging me for a succulent, juicy chicken dish. So, I had to oblige because, well, I’m mom!
If you have ever been to the Caribbean, you will recognize the flavors in this recipe. Full of flavor, the spices help to bring the taste of the islands home. Plus, everything about this recipe is completely acceptable for those eating Keto, Paleo, Whole30, and low carb. Win, win!
Island Chicken Thighs
Ingredients
- 4 tsp garlic powder
- 2 tsp onion powder
- 1 tsp ground ginger
- 1 tsp dried thyme
- 1 tsp ground allspice
- ½ tsp salt
- ½ tsp ground nutmeg
- ½ tsp ground red pepper
- ¼ tsp freshly ground black pepper
- ¼ cup melted butter or coconut oil
- 12 bone-in skin on chicken thighs
- Juice of 1 lemon and 1 lime combined optional
Instructions
- Preheat oven to 425 degrees
- In a small mixing bowl, combine the first nine (dry) ingredients.
- Place the chicken thighs on a baking sheet or oven-safe dish.
- Brush the melted or coconut oil over each chicken thigh.
- Rub dry mixture into each chicken thigh.
- Bake for 45 minutes or until meat thermometer reads 165 degrees at chicken thigh center.
- Brush the lemon and lime mixture into chicken.
- Enjoy
