Keto Angry Chicken
Spice up your keto dinner routine with this fiery and flavorful Keto Angry Chicken recipe! Perfectly crispy, golden-brown chicken thighs are smothered in a bold, tangy sauce infused with smoked paprika, garlic, red chili flakes, and sugar-free hot sauce for an unforgettable kick. This low-carb masterpiece is oven-baked to juicy perfection and finished with a buttery, parsley-topped glaze, ensuring every bite is packed with rich, spicy goodness. Ready in under an hour, this dish pairs beautifully with cauliflower rice or roasted keto-friendly vegetables, making it an ideal weeknight meal or entertaining centerpiece. Bursting with bold flavors and keto-friendly ingredients, it’s a must-try for spice lovers and health-conscious foodies alike.
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Recipe Information
Ingredients
- 4 chicken thighs, skin-on, bone-in
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 1.5 teaspoons red chili flakes
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons apple cider vinegar
- 3 tablespoons sugar-free hot sauce
- 1 cup chicken broth
- 2 tablespoons butter
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 400°F (200°C).
In a large oven-proof skillet, heat olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for about 4-5 minutes until the skin is golden brown and crispy. Flip and sear the other side for about 3 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for 2-3 minutes until translucent.
Add minced garlic, red chili flakes, smoked paprika, ground cumin, sea salt, and black pepper. Stir for another 1-2 minutes until fragrant.
Pour in the apple cider vinegar and stir, scraping the bottom of the skillet to deglaze. Let it simmer for a minute.
Add the sugar-free hot sauce and chicken broth to the skillet. Stir well to combine.
Return the chicken thighs to the skillet, skin-side up, ensuring they are partially submerged in the sauce.
Transfer the skillet to the preheated oven and bake for 25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven carefully, using oven mitts.
Add the butter to the sauce and let it melt, stirring gently to integrate it into the sauce.
Garnish the chicken with chopped parsley before serving.
Serve hot with a side of keto-friendly vegetables or cauliflower rice.
Nutrition Facts
Calories |
1471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.0 g | 155% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 5172 mg | 225% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 4.8 g | ||
| Protein | 78.3 g | 157% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 158 mg | 12% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1469 mg | 31% | |
*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.
