These Cilantro Lime Keto Chicken Thighs are not only super easy but they turn out perfectly juicy and tender with a crispy skin every time! They're then 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? These Cilantro Lime Keto Chicken Thighs are juicy and tender with crispy skin, bursting with fresh flavor, and anything but boring!!!
The trick to this low-carb chicken recipe is to NOT use boneless, skinless chicken. Using chicken thighs with the bones and skin are what make them juicy and tender instead of dry and boring.
Plus, they're super easy to make and the marinade makes the chicken juicy, zesty, and flavorful!
🔪 Easy instructions
Start with the marinade. In a blender or food processor combine some 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 a lid. Pour the marinade 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 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 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 keto chicken thighs and serve with Cauliflower Rice.
💭 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.
Looking for more low-carb chicken recipes? Check out my One-Skillet Chicken Parmesan and Baked Sweet And Sour Chicken!
If you’ve tried these Cilantro Lime Keto Chicken Thighs or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Cilantro Lime Keto Chicken Thighs With Avocado Salsa
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 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 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 the fridge up to 1 day.
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.
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
This recipe looks so good! I can't wait to try this on the weekend. Thanks for sharing!
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!
Thanks Tessa, you're so sweet!
Dinner again tonight. (:
This looks so good!
Thanks so much - it's one of favorites 🙂
-Cassidy