Keto Lemongrass Chicken Thighs
Delight your taste buds with these Keto Lemongrass Chicken Thighs, a flavorful and low-carb dish that's perfect for weeknight dinners or special gatherings. Tender, skin-on chicken thighs are marinated in a fragrant blend of finely chopped lemongrass, garlic, ginger, soy sauce, fish sauce, coconut aminos, and lime juice, creating an irresistible balance of savory, citrusy, and umami notes. Roasted to golden perfection in the oven, these juicy chicken thighs boast crispy skin infused with spices like red chili flakes, black pepper, and a hint of salt. Garnished with fresh cilantro and paired with lime wedges for a refreshing finish, this recipe not only fits seamlessly into a keto lifestyle but also delivers vibrant Southeast Asian flavors in every bite. Ready in under an hour, it’s a show-stopping dish that will impress any crowd! Perfect for searches like "easy keto chicken recipes," "lemongrass chicken marinade," and "low-carb dinner ideas."
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Recipe Information
Ingredients
- 8 pieces chicken thighs, skin-on and bone-in
- 2 stalks lemongrass stalks, finely chopped
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons coconut aminos
- 2 tablespoons lime juice
- 3 tablespoons avocado oil or olive oil
- 1 teaspoon red chili flakes
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 lime lime wedges, for serving
Instructions
In a large mixing bowl, combine the chopped lemongrass, minced garlic, grated ginger, soy sauce, fish sauce, coconut aminos, lime juice, and avocado oil. Mix well to create a marinade.
Add the chicken thighs to the marinade, ensuring each piece is evenly coated. Cover the bowl with plastic wrap and let it marinate for at least 1 hour, preferably overnight in the refrigerator for the best flavor.
Preheat the oven to 400°F (200°C).
Remove the chicken thighs from the marinade and place them skin-side up on a baking sheet lined with parchment paper.
Sprinkle the chicken thighs with red chili flakes, salt, and black pepper.
Roast the chicken in the preheated oven for 35 minutes or until the skin is golden brown and the internal temperature reaches 165°F (75°C).
Garnish the roasted chicken thighs with freshly chopped cilantro.
Serve with lime wedges on the side for an added burst of citrus flavor.
Nutrition Facts
Calories |
5052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 351.3 g | 450% | |
| Saturated Fat | 91.9 g | 460% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1880 mg | 627% | |
| Sodium | 5775 mg | 251% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 8.1 g | ||
| Protein | 449.3 g | 899% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 5178 mg | 110% | |
*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.
