Who says chicken has to be boring? These keto cilantro-lime baked chicken thighs are not only super easy, but they turn out perfectly juicy and tender with crispy skin every time! Then they're 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 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!
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
Step #1: Prepare the marinade.
For the marinade, you'll need:
- avocado oil
- cilantro
- lime juice
- sea salt
- black pepper
- chili powder
- chopped onion
Add all of the marinade ingredients to the jar of a blender or food processor and 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.
Step 2: Add the chicken to the marinade and chill for 2 to 6 hours.
Place the bone-in chicken thighs in a large baggie or container with a lid. Pour the marinade over the chicken and mix to combine.
Place 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.
While it's still good, it isn't nearly as tender or flavorful, so I highly recommend marinating it.
Step #3: Bake the chicken thighs.
After marinating, preheat the oven to 425 degrees.
Place on a greased broiler pan and discard the remaining marinade. 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 with salt and bake for 40 to 45 minutes, or until cooked through and tops are golden.
🍅 🥑 Tomato avocado salsa
For the salsa, combine ¾ 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 low-carb cilantro-lime chicken thighs and serve with Cauliflower Rice.
How to store
Leftovers 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.
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 have made this recipe at the last minute without allowing time for it to 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.
- 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.
Looking for more low-carb chicken recipes?
I think you'll love these...
Or 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!
If you’ve tried these Keto Cilantro Lime Baked Chicken Thighs or any other recipe on the blog please let me know in the comments below!
Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to see more delicious food and find out what I’ve been up to!
📖 Recipe
Keto Cilantro Lime Baked Chicken Thighs With Avocado Salsa
Ingredients
- 6 Bone-In Skin On Chicken Thighs
Marinade:
- 6 Tbsp. Avocado Oil - or olive oil
- ¼ Cup Chopped Cilantro - heaping
- ½ Tsp. Sea Salt
- ¼ Tsp. Ground Red Pepper - to taste
- 2 teaspoon Chili Powder
- 2 tablespoon Freshly Squeezed Lime Juice
- ¼ Tsp. Ground Pepper
- 2 Tbsp. Chopped Onion
Tomato And Avocado Salsa:
- ¾ Cup Roma or Grape Tomatoes - chopped
- 2 - 4 Tbsp. Loosely Packed Cilantro - chopped
- 2 Tbsp. Freshly Squeezed Lime Juice
- Salt - to taste (around ½ 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 marinade 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 a lid. Pour the marinade 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 folded cooling rack on a baking sheet. Place the chicken on the prepared pan and discard the remaining marinade.
- Lightly sprinkle the chicken with sea salt and bake for 40 - 45 minutes, or until cooked through and tops are golden.
- Spoon tomato-avocado salsa over chicken and serve.
- Leftovers can be stored in the fridge for 3 to 5 days.
Tomato-Avocado Salsa:
- In a small bowl with a lid, combine all of the salsa ingredients. Store in the fridge up to 1 day.
Add Your Own Notes
Video
Notes
- 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 have made this recipe at the last minute without allowing time for it to 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.
- Please don't substitute the chicken with boneless, skinless chicken or they will turn out dry! The skin and bones and what make this recipe juicy and tender with crispy skin.
Nutrition
NET CARBS = Total Carbs - Fiber
Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
carah clark says
Have you grilled the chicken in this recipe? It sounds so good and I’m in a grilling mood after all this rain! 🙂
Cassidy Stauffer says
I haven't, I'm sorry! If you try it be sure to let me know how it turns out!!!
XO,
Cassidy
Redz says
This recipe looks so good! I can't wait to try this on the weekend. Thanks for sharing!
Tessa@TessaTheDomesticDiva says
had this for dinner last night Cassidy, and it was delicious! Quick, easy, and totally flavorful. I blended all the marinade ingredients for extra ease! Thanks for a yummy recipe!
Cassidy says
Thanks Tessa, you're so sweet!
Tessa@tessadomesticdiva says
Dinner again tonight. (:
Regena says
This looks so good!
Cassidy says
Thanks so much - it's one of favorites 🙂
-Cassidy