Keto Sweet – Spicy Chicken Thighs

Keto Sweet – Spicy Chicken Thighs

My Keto Sweet Spicy Chicken Thighs are a one skillet meal that the entire family will love!   Think sticky, delicious chicken thighs, rubbed with a homemade spice and coated with a sweet, spicy, sticky sauce – soooo good!

I just love the combination of sweet and spicy – throw it on chicken and you’re going to love it!

Especially if pre-keto, you were addicted to take out.

Like me.

True story.

Since I’m going to have you make your own spice rub, not only do you get to control the quality of spices you use, you also get to control the heat.  So if you’re feeding a toddler, you can tone it down, or if it’s a friday night in with the husband, you can pump it up.

But the heat aside, I would be remiss if I didn’t bring up the delicious sticky sauce.  Lemme tell ya, you’re going to be licking your fingers when you’re done!  It’s just a combination of water, Lakanto, and Apple Cider Vinegar – you can’t go wrong!

Now, if you want to be hardcore healthy about it, I suggest cooking it all in Coconut Oil.  I buy it in a gallon (it’s about $18 on Amazon), fry whatever I need to in it, then strain the extra and pour it into a container.  Store it in the fridge, and you can use it again!  (so much less waste)

This recipe has become a part of our regular meal rotation, and I used it in my ButcherBox based meal plan.  Be sure to check out the meal plan, as well as my review of ButcherBox to see why I switched, and why using quality meats is important for our health.

Here’s what you’ll need:

• 2 tsp. Chili Powder (if you don’t like heat, use 1 tsp. or more if you like it spicy!)
• 1 Tbsp Paprika
• 1.5 tsp. Ground Cumin
• 1 Tbsp Garlic Powder
• 1 tsp Himalayan Salt
• 1/4 tsp. Ground Black Pepper
• 1/2 cup Lakanto Sweetener
• 4 T Hot Water
• 1 Tbsp Apple Cider Vinegar
• 2 Tbsp Coconut Oil
• 8 Boneless, Skinless, Chicken Thighs
• Green onions (optional, for garnish)

How to prepare them:

1. Preheat your oven to 375.
2. Place a deep skillet on the stove using medium-high heat.  Place the coconut oil in the skillet and let it heat up.
3. While the skillet and oil heat, mix the chili powder, paprika, cumin, garlic powder, salt and pepper in a small bowl.  Rub the chicken thighs with the spices.
4. Add the chicken to the skillet and cook for 5 minutes on each side.
5. Make the sweet sauce by dissolving the Lakanto in the hot water, until it is a thick, sweet sauce.  Add the Apple Cider Vinegar and mix well.
6. Remove the chicken from the skillet and place on a paper towel.  Blot to remove excess oil, then place on a prepared baking dish.
7. Pour the sweet sauce over the chicken, and bake for 25-30 minutes, until chicken is cooked through.
8. Remove from the oven and let stand for 5 minutes.
9. Garnish with chopped green onions and enjoy!

Affiliate Links: the following links will take you to some of the tools I used to create this recipe.  When you purchase through my link, I get a small commission, at no cost to you, which helps to support the cost of running this site.  This means more FREE recipes and resources for you.

• Thrive Market Spices
• 30-Day Free Trial of Thrive Market (no credit card required)
• Lakanto Sweetner
• Apple Cider Vinegar
• ButcherBox – read my review here

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THM:S Chicken Chili

xoxo,
Gretchen

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