Low Carb Angry Chicken
Turn up the heat in your kitchen with this zesty, flavorful Low Carb Angry Chicken! Perfectly seared boneless chicken thighs are infused with bold flavors from garlic, fresh ginger, and a fiery blend of paprika, cayenne, and red chili flakes. This spicy, high-protein dish is elevated with a savory splash of soy sauce or tamari, a hit of tangy lime juice, and the vibrant freshness of cilantro for garnish. Ready in just 40 minutes, this guilt-free recipe is ideal for busy weeknights or meal prep, delivering all the heat without the carbs. Serve it alongside your favorite low-carb vegetables or a crisp side salad for a balanced, satisfying meal that’s sure to spice up your dinner table.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 4 units garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon red chili flakes
- 2 teaspoons paprika
- 0.5 teaspoon cayenne pepper
- 2 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons lime juice
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 units lime wedges (for serving)
Instructions
Begin by patting the chicken thighs dry with paper towels and seasoning them with salt and black pepper on both sides.
In a large skillet over medium heat, add the olive oil and allow it to heat up for about 1 minute.
Add the minced garlic and ginger to the skillet and sauté for about 30 seconds until fragrant.
Sprinkle the red chili flakes, paprika, and cayenne pepper into the skillet, stirring well to combine with the garlic and ginger.
Place the chicken thighs in the skillet, skin side down (if using skinless, just lay flat), and let them cook undisturbed for about 6-7 minutes. This will create a nice, crispy sear.
Flip the chicken thighs over and add the soy sauce (or tamari) and lime juice to the skillet, making sure each piece is coated. Cover with a lid and let the chicken cook for another 10-12 minutes, or until the internal temperature reaches 165°F (74°C).
Once cooked, remove the chicken from the skillet and let it rest for 5 minutes before slicing.
Garnish with freshly chopped cilantro and serve with lime wedges on the side for an extra zesty kick.
Enjoy your spicy Low Carb Angry Chicken with a side of your favorite low-carb vegetables or salad.
Nutrition Facts
Calories |
1286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.0 g | 101% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2589 mg | 113% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 2.3 g | ||
| Protein | 122.2 g | 244% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 112 mg | 9% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1594 mg | 34% | |
*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.
