Low carb chicken thighs with paprika and garlic butter
Why Low Carb Chicken Thighs Are Your New Weeknight Winner
Low carb chicken thighs are the ultimate solution when you need dinner on the table fast without sacrificing flavor. Imagine golden, crispy skin giving way to tender, juicy meat infused with smoky paprika and rich garlic butter—all with just 3g net carbs per serving. This keto chicken thighs recipe requires minimal prep and delivers restaurant-quality results that’ll have your family asking for seconds. Whether you’re following a low-carb lifestyle or simply craving something delicious, this dish checks every box.
Ingredients
- 6 bone-in, skin-on chicken thighs (about 2 lbs)
- 3 tablespoons butter (melted)
- 2 teaspoons smoked paprika
- 4 cloves garlic (minced)
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 1 teaspoon sea salt
- 1 tablespoon fresh parsley (chopped, for garnish)
Substitution tips: Use boneless thighs for faster cooking (reduce time by 10 minutes). Swap regular paprika if you prefer milder flavor.
Timing
Prep: 10 min | Cook: 35 min | Total: 45 min | Serves: 6
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How to Make Low Carb Chicken Thighs
Prepare the Garlic Butter Mixture
Combine melted butter, minced garlic, smoked paprika, onion powder, salt, and pepper in a small bowl. Mix thoroughly until the spices are evenly distributed throughout the butter.
Pro tip: Let the garlic sit in melted butter for 2–3 minutes to infuse maximum flavor before coating the chicken.
Season and Coat the Chicken
Pat chicken thighs completely dry with paper towels—this crucial step ensures crispy skin. Brush both sides generously with the garlic butter mixture, making sure to get under the skin where possible.
Pro tip: Save 1 tablespoon of garlic butter for basting halfway through cooking for extra richness.
Bake to Perfection
Arrange chicken thighs skin-side up in a baking dish. Bake at 400°F for 35 minutes until the internal temperature reaches 175°F and skin turns deep golden brown. Baste once at the 20-minute mark.
Pro tip: Switch to broil for the final 2–3 minutes to achieve ultra-crispy skin—watch closely to prevent burning.
Rest and Serve
Remove from oven and let rest for 5 minutes before serving. This allows juices to redistribute, ensuring every bite stays moist. Garnish with fresh parsley.
Pro tip: Drizzle pan juices over chicken before serving for an extra burst of garlicky flavor.
Nutritional Information
Per serving: Calories: 385 | Protein: 28g | Fat: 29g | Net Carbs: 3g | Fiber: 1g
Variations & Tips
Substitutions: Use avocado oil instead of butter for dairy-free. Add cayenne pepper for heat. Try Italian seasoning in place of paprika for Mediterranean flair.
Common mistakes: Don’t skip drying the chicken—wet skin won’t crisp. Avoid overcrowding the pan, which creates steam. Don’t flip the chicken; skin-side up throughout ensures crispiness.
Storage: Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months. Reheat in a 375°F oven for 15 minutes to restore crispiness—avoid microwaving, which makes skin rubbery.
Serving Suggestions
Pair these oven baked low carb chicken thighs with cauliflower mash, roasted Brussels sprouts, or a crisp Caesar salad. For an elegant presentation, arrange chicken over sautéed spinach and drizzle with pan juices. The rich garlic butter sauce complements virtually any low-carb vegetable side.
More Low-Carb Recipes You’ll Love
Looking for more quick low-carb dinner ideas? Try our Low Carb Air Fryer Recipes: Steak Bites for another protein-packed weeknight winner that’s ready in 15 minutes.
Conclusion
These low carb chicken thighs prove that eating keto doesn’t mean sacrificing flavor or satisfaction. With crispy skin, tender meat, and aromatic garlic butter, this recipe delivers maximum taste with minimal carbs. Try it tonight and discover your new go-to dinner!
FAQs
Can I use boneless skinless chicken thighs?
Yes, though you’ll lose the crispy skin element. Reduce cooking time to 25–28 minutes and check for an internal temperature of 165°F. Brush with extra garlic butter before serving to maintain moisture.
How do I know when chicken thighs are fully cooked?
Use a meat thermometer to check the thickest part—it should read 175°F for bone-in thighs. The juices should run clear, and the meat should easily pull away from the bone.
Can I make this recipe ahead of time?
Absolutely! Prepare the garlic butter mixture and coat the chicken up to 24 hours ahead. Store covered in the refrigerator, then bake as directed when ready to serve.
What’s the best way to get crispy skin?
Three key steps: thoroughly dry the chicken, use high heat (400°F), and don’t flip the thighs during cooking. A quick broil at the end creates restaurant-quality crispiness.
Are chicken thighs better than breasts for keto?
Yes! Keto chicken thighs contain more fat and stay juicier during cooking, making them ideal for low-carb diets. They’re also more flavorful and budget-friendly than chicken breasts.
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