These Keto Crispy Cilantro Lime 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.
1Semi-Firm But RipeAvocado peeled, cored, and diced
2tablespoonRed Onionfinely chopped
1smallJalapeno, seeded and choppedoptional
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.
In a small bowl with a lid, combine all of the salsa ingredients. Store in the fridge up to 1 day.
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.