Devilled Chicken Low Carb
Bring bold flavors and a healthy twist to your dinner table with this low-carb Devilled Chicken recipe, perfect for spice lovers and keto enthusiasts alike. Succulent bone-in, skin-on chicken thighs are seasoned with a smoky, aromatic spice blend featuring paprika, cumin, and cayenne, then pan-seared to golden perfection before being roasted in the oven. The pièce de résistance is a tangy, slightly sweet devilled sauce made with tomato paste, mustard, apple cider vinegar, and a dash of low-carb sweetener, which is brushed onto the chicken and caramelized under the broiler for irresistible depth of flavor. Ready in just 45 minutes, this easy yet elegant dish pairs beautifully with roasted veggies or a fresh green salad for an unforgettable low-carb meal.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Tomato paste
- 2 teaspoons Yellow mustard
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Erythritol (or low-carb sweetener of choice)
- 0.25 cup Chicken stock
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels to ensure the skin crisps up during cooking.
In a small bowl, combine smoked paprika, ground cumin, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Rub the spice mixture evenly over the chicken thighs, coating both the skin and underside.
Heat a large oven-safe skillet over medium-high heat and add the olive oil.
Place the chicken thighs skin-side down in the skillet and sear for 3-4 minutes, or until the skin is golden and crisp.
Flip the chicken thighs over and cook for another 2 minutes, then transfer the skillet to the oven to roast for 20-25 minutes.
While the chicken is in the oven, prepare the devilled sauce. In a small saucepan, mix together the tomato paste, yellow mustard, apple cider vinegar, erythritol, and chicken stock. Cook over medium heat for 3-4 minutes, stirring often, until the sauce thickens slightly.
Once the chicken is done roasting (internal temperature should reach 165°F or 74°C), remove the skillet from the oven.
Brush the chicken thighs generously with the prepared devilled sauce.
Return the skillet to the oven and broil on high for 2-3 minutes, or until the sauce caramelizes slightly.
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Garnish with freshly chopped parsley if desired, and serve hot.
Nutrition Facts
Calories |
2232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.0 g | 218% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 734 mg | 245% | |
| Sodium | 3270 mg | 142% | |
| Total Carbohydrate | 19.4 g | 7% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 5.0 g | ||
| Protein | 168.8 g | 338% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2206 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
