About
These keto Piri Piri style chicken thighs are loaded with spice and cooked until charred and crisp for a BBQ finish.
Perfect served with salad, slaw or keto fries!
Ingredients
- 4 large chicken thigh, skin eaten
- 2 clove garlic
- 2 teaspoon gourmet collection smoked paprika by mccormick
- 1 tablespoon balsamic vinegar
- 1 teaspoon lemon juice, fresh
- 1 teaspoon oregano, dried
- 1 teaspoon red pepper (cayenne), ground
- ½ each – approx 4" – 6" long hot chili peppers, red, raw
- ½ teaspoon onion powder
- ¼ cup olive oil
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- De-seed and roughly dice the chili. Add to a food processor along with the oil, vinegar, lemon juice, garlic, paprika, cayenne, onion powder, salt and pepper. Blend together to create a spicy marinade.
- Arrange the chicken thighs in a shallow dish and pour over half the marinade. Use your hands to rub the marinade into the chicken. Cover and refrigerate for 1 hour.
- Lightly oil a griddle pan over a high heat and preheat the oven to 400 degrees Fahrenheit.
- Place the marinated chicken skin side down in the hot skillet – 2 thighs at a time, cooking for 4-5 minutes to crisp the skin. Turn and brown the other side. Set aside and repeat with the remaining two thighs.
- Transfer the chicken thighs to an oven tray and bake for 15 minutes until golden brown all over. Remove and spoon over the remaining marinade and bake for a further 10 minutes or until the chicken is caramelised and completely cooked through.
Nutrition Facts
- Servings: 4
- Calories: 381.8kcal/1597.4kJ (per serving)
- Fat: 27.4g (per serving)
- Carbs: 2.5g (per serving)
- Protein: 29.9g (per serving)
