Who says chicken has to be boring? This keto cilantro-lime baked chicken thighs recipe is not only super easy, but it turns out perfectly juicy and tender with crispy skin every time! Then it's topped with a crazy delicious fresh tomato-avocado salsa that really makes the chicken shine and enhances the flavors.

Who says eating chicken or being on the Keto diet has to be boring? Cilantro and lime take these simple keto baked chicken thighs and turn them into a mouth-watering recipe.

Then, top them with a super fresh tomato-avocado salsa, and you'll have everyone licking their plates!

Plus, this recipe is also gluten-free, paleo, and whole30-compliant, making everyone happy!

Or if you're looking for more summertime chicken dishes, be sure to check out these Keto Greek Chicken and Keto Pesto Chicken recipes!

And these slow cooker chicken breasts from Glenda Embree or air fryer whole chicken from Caramel & Spice look delicious too! Or if you're not keto, these baked tortilla chips would be amazing!

Jump to:

• Ingredients
• The chicken
• 🔪 Easy instructions
• Serving recommendations
• Storage instructions
• Variations and substitutions
• Top tips
• 📖 Recipe
• 💬 Comments

Ingredients

Here are the easy ingredients you will need for the easy cilantro lime chicken marinade:

• Avocado Oil - Or olive oil.
• Cilantro - Be sure to use fresh and dried variety.
• Chili Powder - Adds depth of flavor.
• Lime Juice - The acidity adds flavor and tenderizes the meat.
• Onion - Use a chopped onion or onion powder.
• Salt & Pepper - Seasoning.
• Ground Red Pepper - Optional, for added heat.

And here are the ingredients for the tomato avocado salsa to serve over the keto baked chicken:

• Tomatoes - I prefer grape tomatoes cut in half or quarters because they release less water.
• Avocado - Choose one that is firm with a slight give.
• Cilantro - Be sure to use fresh, not dried! Or if you don't like cilantro, feel free to leave it out.
• Jalapeno - Optional, remove seeds and veins for less heat.
• Red Onion - Optional, adds flavor.
• Salt & Pepper - Seasonings
• Lime Juice - Adds acidity and brightens up the flavor.

The chicken

The trick to this recipe is to NOT use boneless skinless chicken. Using thighs with the bones and skin is what makes them juicy and tender instead of dry and boring.

Plus, they're super easy to make and the marinade makes the meat juicy, zesty, and flavorful!

🔪 Easy instructions

Serving recommendations

Spoon the tomato avocado salsa over the low-carb cilantro-lime chicken thighs and serve with a keto side dish.

Here are some sides that would be great:

• Cauliflower Rice
• Dinner Rolls
• Greek Salad
• Skillet Green Beans
• Roasted Asparagus

Storage instructions

Leftover baked chicken thighs can be stored in the fridge for up to 3 to 5 days. They can also be stored in the freezer for 2 to 3 months.

Reheat leftover chicken thighs in a 350-degree F oven for best results. The skin will be crispier and better if you bake them to reheat them, but they can be microwaved. If the chicken is frozen, thaw in the fridge overnight before reheating.

💭Tip: If the skin isn't crisp after reheating, place under the broiler for a minute or two, or until crispy. Watch carefully so it doesn't burn.

The salsa can be stored in the refrigerator for up to one day. Don't add the chopped avocado to the salsa until just before serving so it stays green and fresh. 

Variations and substitutions

• Use the cilantro lime marinade for pork chops instead of chicken! Ideally, allow the pork chops to marinate for 6 to 7 hours in the refrigerator.
• Replace the onion powder with 2 tablespoons of finely chopped onion if desired. Then blend the marinade in a food processor or blender.
• For a milder tomato-avocado salsa, remove the seeds and veins from the jalapeno.
• Be sure to use fresh cilantro, the dried variety just isn't the same!
• Any tomato variety can be used, but I prefer Roma or Grape tomatoes because they release less water.

Top tips

• I prefer to blend the marinade ingredients, but if you want to skip blending it will still turn out fine! Just be sure to very finely chop the cilantro and onion.
• When picking out an avocado, it should be firm with a slight give. Also, look for avocados that still have the stem attached. If the stem is missing, it’s more likely to have brown spots inside.
• I use a broiler pan to cook the chicken so it's nice and crispy. If you don't have a broiler pan, you can place a folded cooling rack on a baking sheet.
• I highly recommend marinating the cilantro lime chicken for at least 2 hours for the best flavor.
• Please don't substitute boneless, skinless chicken, they will turn out super dry! The skin and bones are what make this recipe juicy and tender with crispy skin.

If you’ve tried this Keto Cilantro Lime Crispy Baked Chicken Thigh Recipe or any other recipe on the blog please let me know in the comments below!

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📖 Recipe