Spicy Chicken Thighs

Spicy Chicken Thighs

People are always looking for cheap, easy to make keto dishes.  I realize that sometimes I go over the top with crazy Sous Vide stuff or wrapping bacon with pork, then bacon, then more bacon, then stuffing with cheese.  But sometimes its nice just to whip something together real quick without all the fancy equipment. For this recipe, we’re using a super cheap and keto friendly chicken cut, the chicken thighs! The spice comes from chili garlic sauce made by the same people who make Sriracha. This particular sauce has less carbs than the normal Sriracha but a similar flavor.

Finished Spicy Chicken ThighsHere’s the finished result, don’t they look good?

Salt and Pepper Chicken ThighsStart by applying salt and pepper to the front and back of the chicken thighs. I get my chicken thighs from BJ’s and they come with 8 packs of four thighs each so you can use them for multiple recipes.  If you want to get even cheaper you can buy bone in / skin on thighs for about half the cost of these.

Sauce in large mixing bowlNext, assemble the sauce in a large mixing bowl. Sliced OnionsNow, take a small onion and slice it into strips.

Chicken Thighs and OnionsThrow all the ingredients into the bowl and mix it, coating them as well as possible.

Chicken Thighs in panFinally, place the chicken thighs in an oven capable skillet.  Then pour the rest of the marinade and onions over the chicken. Finished Spicy Chicken Thighs

And its that easy! 35 minutes at 400 degrees and they’re done.

Spicy Chicken Thighs with Chessy Brussels SproutsHere’s the finished Spicy Chicken Thighs with some of the Chessy Brussels Sprouts!

Spicy Chicken Thighs
Nutrition Information
  • Serves: 4
  • Serving size: 2 thighs
  • Calories: 281
  • Fat: 9
  • Carbohydrates: 5
  • Fiber: 1
  • Protein: 44
Prep time: 
Cook time: 
Total time: 
  • 8 Chicken Thighs (I used Boneless / Skinless but you can use either)
  • Salt and Pepper to taste
  • 2 Tbsp Chili Garlic Sauce
  • 3 Tbsp Lime Juice
  • 1 Small Onion (124g)
  1. Salt and pepper the chicken thighs on both sides
  2. Combine the lime juice and chili sauce in a large bowl
  3. Add the onions and chicken to the bowl and mix
  4. Transfer to an oven safe skillet and cook for 35 minutes at 400 degrees or until the internal temperature reaches 180 degrees


  1. I swear, this blog is always two steps ahead of my thoughts. I was just remarking to my spouse that I wanted to try making chicken thighs and that I need to find hot sauces that are more keto friendly, as Sriracha has a bit too many carbs. Looks like I found my next dinner recipe!

  2. Most chili garlic sauce tends to have a little sugar or xanthan gum in it. Any recommendations on which chili-garlic sauce you end up using or prefer to use?

    • It’s really easy to make a batch of chilli sauce that keeps for 6 months in the fridge, then you can control exactly waht goes into it. Check out a few recipes online and adjust.

  3. I just made this using regular sriracha sauce (it’s what I had in the kitchen), and it came out great! I did also add two tablespoons of olive oil to the mix. Thanks for the recipe!

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