Keto Crispy Spicy Chicken Thighs

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  • prep time

    prep time

    8 min

  • cook time

    cook time

    1 h 15 min

  • ready time

    ready time

    1 h 23 min

Keto Crispy Spicy Chicken Thighs

Plenty of healthy olive oil, spicy gochujang, sweet honey, and a few spices create this excellent marinade that coats your chicken thighs in thin layers to result in a crispy skin over juicy meat. Excess juices in your pan are perfect for drizzling over the side dish you pair this meal with.

Jessica L.

  • Net Carbs

    1.3 g

  • Fiber

    0.2 g

  • Total Carbs

    1.5 g

  • Protein

    64.1 g

  • Fats

    40.3 g

640 cals

Keto Crispy Spicy Chicken Thighs

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Olive Oil

    Olive Oil

    3 tablespoon

  • Gochujang Korean Chili Sauce by Chung Jung One

    Gochujang Korean Chili Sauce by Chung Jung One

    ½ tsp

  • Honey

    Honey

    ½ teaspoon

  • Garlic Powder

    Garlic Powder

    ⅛ teaspoon

  • Salt

    Salt

    ¼ teaspoon

  • Black Pepper, Ground

    Black Pepper, Ground

    ¼ teaspoon

  • Onion Powder

    Onion Powder

    ⅛ teaspoon

  • Sesame Seeds

    Sesame Seeds

    1 teaspoon, whole pieces

  • Chicken Thigh With Skin

    Chicken Thigh With Skin

    2 pound

Recipe Steps

steps 5

1 h 23 min

  • Step 1

    Preheat an oven to 375 degrees. In a small dish, combine the olive oil, gochujang, honey, garlic, salt, pepper, onion powder, and sesame seeds.
    Step 1
  • Step 2

    Arrange 4 chicken thighs with skins on a sheet tray lined with parchment paper or aluminum foil. Use a marinating brush to coat the bottoms, tops, and all sides of the chicken thighs with the sauce you made in step 1. You should still have sauce leftover - set this aside for later.
    Step 2
  • Step 3

    Bake the chicken thighs in the oven for 40 minutes. After round 1 of baking, turn the oven down to 350 degrees and brush the remaining sauce over just the tops of the chicken thighs. Bake for an additional 15 minutes.
    Step 3
  • Step 4

    Remove the tray from the oven after round 2 of baking. Use your marinade brush from earlier to pick up the liquid that has collected in your tray and brush it over the tops of the chicken thighs. Bake for round 3 for 10 minutes.
    Step 4
  • Step 5

    Repeat step 4 for a final round of baking. To clarify, you will be baking your chicken thighs at 375 degrees for 40 minutes, then at 350 degrees for 15 minutes, 10 minutes, and 10 minutes. Allow the completed chicken thighs to cool slightly before serving with any remaining juices in the pan.
    Step 5

Comments 4

  • RousingCauliflower446081

    RousingCauliflower446081 3 years ago

    I used a Tbsp of Red Pepper Jelly) with the honey; occasionally, Green Jalapeño Jelly substitute for the red pepper jelly and honey…mix together and use to baste.

    • Sailsgirl

      Sailsgirl 3 years ago

      How is a single 6 oz. thigh coming in at 64 g of protein? Is this a dinosaur chicken?

      • Valene

        Valene 4 years ago

        I agree. The flavor isn’t what I expected. I even added more than the recommended measurements of seasonings. I used a toaster oven on bake. Did the 40 mins then the 10 mins. Glad I didn’t go longer. It was very crisp! On the verge of burnt. But I did enjoy the crisp. My husband was polite but I know it was too “crispy” for him...some bites were very dry.

        • Heronda40

          Heronda40 4 years ago

          I would have given 5 stars but the flavor was not quite there, it needs more of the chili sauce I think, I may try 1 tsp next time. Otherwise the crispness was there, I will definitely try again with a few tweaks.