Paprika Chicken Thighs
These easy-to-prepare Paprika Chicken Thighs are incredibly tender and juicy with a deep smoky flavor and a hint of heat.
Servings 6
Ingredients
- 6 chicken thighs, bone in and skin on
- 1 tablespoon brown allulose/monk fruit
- 1 tablespoon smoked paprika
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 teaspoon garlic salt
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- Optional: lime juice
Instructions
- Preheat oven to 400°F.
- Add the smoked paprika, brown sweetener, garlic salt, cayenne pepper and onion powder in a small mixing bowl and whisk to combine.
- Sprinkle the mixture on all sides of the chicken thighs.
- Heat an oven safe skillet to medium and add in the olive oil and butter.
- Place the chicken thighs in the hot skillet, skin side down. Sear the chicken for a few minutes and don’t flip them over until you have a good sear on the skin. Keep a close eye on it though, since the spice rub has sweetener in it, it can burn pretty quickly.
- Flip the chicken over and bake in the oven for 20 minutes or until they reach an internal temperature of at least 165°F when checked with a meat thermometer.
- Sprinkle the chopped fresh cilantro and a squeeze of (optional) fresh lime juice over the tops and serve with your favorite low carb side.
Recipe Notes
Cooking time will vary greatly depending on the size of your chicken thighs. It's best to always use a meat thermometer ensure your chicken is completely cooked through.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Paprika Chicken Thighs
Amount per Serving
Calories
326
% Daily Value*
Fat
22
g
34
%
Saturated Fat
6
g
38
%
Carbohydrates
1
g
0
%
Protein
29
g
58
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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