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keto-chipotle-chicken-baked-thighs-plate

Keto Chipotle Chicken

Juicy chicken thighs marinated in chipotle pepper, adobo sauce, and bold spices, then baked until crispy. Only 1 net carb per serving and ready in under 30 minutes of cook time.
Prep Time 15 minutes
Cook Time 30 minutes
Marinate Time 4 hours
Total Time 45 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 275

Ingredients
  

  • 2 lbs boneless skinless chicken thighs cut into bite-sized pieces
  • 1/3 cup red onion finely chopped
  • 2 tbsp olive oil extra virgin preferred
  • 1 chipotle pepper in adobo sauce chopped; found in the international aisle
  • 2 tbsp adobo sauce from the chipotle pepper can
  • 2 tsp minced garlic
  • 1/2 tsp cumin
  • 1 tsp oregano
  • 3 tsp ancho chili powder substitute smoked paprika if needed
  • salt and pepper to taste

Equipment

  • Large mixing bowl
  • Baking sheet
  • Parchment paper or silicone mat
  • Instant-read thermometer

Method
 

  1. Add chicken pieces to a large mixing bowl.
  2. Add red onion, olive oil, chipotle pepper, adobo sauce, garlic, cumin, oregano, ancho chili powder, salt, and pepper to the bowl. Toss well until every piece of chicken is fully coated.
  3. Cover the bowl and refrigerate for at least 4 hours, or overnight for best flavor.
  4. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat.
  5. Spread the marinated chicken in a single even layer on the prepared baking sheet. Do not overlap pieces.
  6. Bake for 20 to 30 minutes until chicken is cooked through and reaches an internal temperature of 165 degrees F. Start checking at 20 minutes.
  7. Switch oven to broil and broil for 1 to 2 minutes to crisp the edges. Watch closely to avoid burning.

Notes

Marinating overnight gives the deepest flavor. Chicken thighs stay juicier than breasts — if using breast, check doneness early. Leftovers store in the fridge for up to 3 days or freeze for up to 6 months. Reheat in a skillet for best texture.