This Cilantro Lime Chicken Recipe is not only super easy, but it turns out perfectly juicy and tender with a crispy skin every time! The Keto chicken is then topped with a crazy delicious, fresh tomato-avocado salsa that really makes the dish shine and enhances the flavors.

Keto Chicken

Who says eating chicken or being on the Keto diet has to be boring? This Cilantro Lime Chicken is juicy and tender with a crispy skin, bursting with fresh flavor, and anything but boring!!! The trick to this Keto chicken recipe is to NOT use boneless, skinless chicken. Using chicken thighs with the bones and skin are what make it juicy and tender instead of dry and boring. 

Plus, it’s super easy to make and the marinate makes the chicken juicy, zesty, and flavorful! 

Cilantro Lime Chicken With Avocado Salsa Instructions

Keto Chicken:

Start with the marinate. In a blender or food processor combine avocado oil, cilantro, lime juice, salt, pepper, chili powder, and onion. Blend or process until smooth. If you want to skip blending it will still turn out fine! Just be sure to very finely chop the cilantro and onion.

Place the bone-in chicken thighs in a large baggie or container with lid. Pour the marinate over the chicken and mix to combine. Place the chicken in the fridge for at least 2 hours, but up to 6. I have made this recipe at the last minute without letting it marinate at all.  The chicken is still good, but it isn’t nearly as tender or flavorful, so I highly recommend marinating it.

After marinating, preheat the oven to 425 degrees. Place the chicken on a greased broiler pan and discard the remaining marinate. If you don’t have a broiler pan, you can place a cooling rack on a baking sheet. Line the bottom of the broiler pan or baking sheet with foil for easy cleanup. 

Lightly sprinkle the chicken with salt and bake for 40 to 45 minutes, or until cooked through and tops are golden.

Tomato Avocado Salsa

For the salsa, combine 3/4 cups of chopped tomatoes, 2 to 4 Tbsp. of chopped cilantro, 1 ripe avocado (peeled, cored, and diced), 2 Tbsp. chopped red onion, salt, pepper, fresh lime juice, and jalapeno (if using).

Spoon the tomato avocado salsa over the chicken and serve with Cauliflower Rice.

Tips for perfect Cilantro Lime Chicken Thighs

• I prefer to blend the marinate 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 cooling rack on a baking sheet. 
• I have made this recipe at the last minute without allowing time for it marinate.  The chicken is still good, but it isn’t nearly as tender or flavorful, so I highly recommend marinating it for at least 2 hours.

Looking for more Keto Chicken recipes? Check out my One-Skillet Keto Chicken Parmesan and Baked Keto Sweet And Sour Chicken!

Easy Cilantro Lime Chicken Thighs With Avocado Salsa

This Cilantro Lime Chicken Recipe is not only super easy, but it turns out perfectly juicy and tender with a crispy skin every time! The Keto chicken is then topped with a crazy delicious, fresh tomato-avocado salsa that really makes the dish shine and enhances the flavors.

5 from 1 vote

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Course: dairy free, Dinner, Egg Free, Entree, keto, Low Carb, Nut Free, paleo

Cuisine: American

Prep Time: 20 minutes

Cook Time: 45 minutes

Marinade Time: 2 hours

Total Time: 3 hours 5 minutes

Servings: 6

Calories: 458kcal

Author: Cassidy Stauffer

Ingredients

• 6 Bone-In Skin On Chicken Thighs

Marinate:

• 6 Tbsp. Avocado Oil or olive oil
• 1/4 Cup Chopped Cilantro heaping
• 1/2 Tsp. Sea Salt
• 1/4 Tsp. Ground Red Pepper to taste
• 2 tsp Chili Powder
• 2 Tbsp Freshly Squeezed Lime Juice
• 1/4 Tsp. Ground Pepper
• 2 Tbsp. Chopped Onion

Tomato And Avocado Salsa:

• 3/4 Cup Roma or Grape Tomatoes chopped
• 2 - 4 Tbsp. Loosely Packed Cilantro chopped
• 2 Tbsp. Freshly Squeezed Lime Juice
• Salt to taste (around 1/2 tsp.)
• 1 Semi-Firm But Ripe Avocado peeled, cored, and diced
• 2 Tbsp. Red Onion finely chopped
• 1 small Jalapeno, seeded and chopped optional

Instructions

• In a blender or food processor combine the marinate ingredients. Blend or process until smooth. If you want to skip blending it will still turn out fine! Just be sure to very finely chop the cilantro and onion.
  
• Place the chicken in a large baggie or container with lid. Pour the marinate over the chicken and mix to combine. Place the chicken in the fridge for 2 to 6 hours.
  
• Preheat the oven to 425 degrees. Line the bottom of a broiler pan with foil (if desired) and grease the top with oil. If you don't have a broiler pan, you can place a cooling rack on a baking sheet. Place the chicken on the prepared pan and discard the remaining marinate. 
  
• Lightly sprinkle the chicken with sea salt and bake for 40 - 45 minutes, or until chicken is cooked through and tops are golden. 
• Spoon tomato-avocado salsa over chicken and serve.

Tomato-Avocado Salsa:

• In a small bowl with a lid, combine all of the salsa ingredients. Store in fridge up to 1 day.

Calories: 458kcal | Carbohydrates: 3g | Protein: 23g | Fat: 38g | Saturated Fat: 8g | Cholesterol: 141mg | Sodium: 272mg | Potassium: 354mg | Sugar: 1g | Vitamin A: 400IU | Vitamin C: 6.6mg | Calcium: 13mg | Iron: 1mg

Nutritional information is approximate and may vary.

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