American · Dinner
Grilled BBQ Chicken Thighs (Keto)
Bone-in chicken thighs rubbed with smoked paprika, garlic, and cumin, then grilled over medium heat until the skin crisps. A sugar-free tomato barbecue glaze thickened with a touch of sweetener finishes the meat. Served alongside charred zucchini for a low-carb American grill plate.
$4
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
464Calories
30.5gProtein
31.1gFat
10.6gCarbs
5gSugar
2.9gFiber
1466mgSodium
255mgChol
7.6gSat Fat
low-carb
gluten-free
keto
Instructions
1
Prep
Pat the chicken thighs dry, trim excess skin, and mix the smoked paprika, cumin, cayenne, and salt in a bowl.
2
Marinate
Rub olive oil and dry spice mix over the thighs, then rest 30 minutes until tacky.
3
Whisk
Whisk the tomato paste, minced garlic, apple cider vinegar, and sweetener into a smooth glaze with no dry streaks.
4
Grill
Grill thighs skin-side down over medium heat 12 minutes until golden, flip and grill 9 minutes until juices run clear, then brush glaze and cook 3 minutes.
5
Plate
Grill zucchini slices over medium-high heat 4 minutes per side until charred, rest thighs 3 minutes, then plate together.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bone-in chicken thighs, skin on
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp smoked paprika
- 2 tsp2 tsp ground cumin
- 4 cloves4 cloves garlic
- 3 oz86g tomato paste
- 2 tbsp2 tbsp apple cider vinegar
- 2 tsp2 tsp sugar-free brown sweetener
- 1/2 tsp1/2 tsp cayenne
- 1 tsp1 tsp salt
- 22 medium (280g) zucchini
