Easy Keto Chipotle Lime Chicken Thighs Recipe
Juicy, crispy chicken thighs with a smoky chipotle-lime marinade. This easy keto recipe takes under 30 minutes and needs just one pan. Great for weeknights or meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course, Dinner
- Method: Oven Baked
- Cuisine: Mexican-inspired, Keto, Low-Carb
- Diet: Gluten Free
Ingredients
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6 bone-in, skin-on chicken thighs
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2 tablespoons olive oil
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2 tablespoons lime juice (about 1 lime)
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Zest of 1 lime
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2 chipotle peppers in adobo, finely chopped
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1 tablespoon adobo sauce (from the can)
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2 garlic cloves, minced
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1 teaspoon smoked paprika
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1 teaspoon onion powder
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1 teaspoon kosher salt
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½ teaspoon ground cumin
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¼ teaspoon black pepper
Optional:
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Extra lime wedges
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Fresh chopped cilantro
Instructions
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Preheat oven to 425°F (220°C).
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Pat chicken thighs dry with paper towels.
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In a bowl, mix olive oil, lime juice, lime zest, chipotle peppers, adobo sauce, garlic, and all spices.
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Rub marinade all over chicken, getting under the skin if possible.
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Place chicken skin-side up on a baking sheet lined with foil or parchment.
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Bake for 25–30 minutes, or until skin is browned and internal temp hits 175°F.
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Let rest 5 minutes. Serve with lime wedges and cilantro if using.
Notes
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Use gloves if handling chipotle peppers bothers your skin.
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For extra crispy skin, broil during last 2–3 minutes of baking.
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Leftovers can be stored in the fridge for 4 days and reheated in the oven or air fryer.
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This chicken pairs well with keto Sauce cauliflower rice, zucchini noodles, or over salad.
Nutrition
- Serving Size: 1 serving
- Calories: 290 Sugar: 1g Sodium: 500mg Fat: 21g Saturated Fat: 5g Unsaturated Fat: 14g Trans Fat: 0g Carbohydrates: 2g Fiber: 0.5g Protein: 23g Cholesterol: 110mg