Keto Cilantro Lime Chicken Thighs With Avocado Salsa Recipes

WHOLE30 + KETO CILANTRO LIME CHICKEN THIGHS

Steps:

• Preheat oven to 425ºF. Line a rimmed baking sheet with parchment paper for easy cleanup. Set in the wire baking rack.
• In a bowl, combine all ingredients. Toss to combine. Marinate for at least 30 minutes (I've even skipped marinating and roasted right away on days I've been short on time, still good!) or up to 3 days covered in the refrigerator.
• Place the chicken in an even layer on the wire rack.
• Roast in the oven for 35-45 minutes, until the edges are caramelized and crispy golden brown.
• Serve warm. SO many ways you can use this chicken! Serve the thighs whole with your favorite sides, or chop and serve in tacos, in burrito bowls or on a salad.
• Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.
• As always, lots of tips, FAQs and substitution info in the Recipe Notes below!

CILANTRO LIME CHICKEN

Steps:

• Add all the marinade ingredients to a blender, and pulse until smooth.
• Place the chicken pieces in a bowl or ziplock bag and add in the marinade and ensure that the chicken is evenly coated.
• Let it marinate in the fridge for 30 minutes or up to 4 hours.

KETO CILANTRO LIME CHICKEN THIGHS WITH AVOCADO SALSA

Steps:

• In a blender or food processor combine the marinade ingredients. Blend or process until combined. If you want to skip blending it will still turn out fine! Just be sure to very finely chop the cilantro.
• Place the chicken in a large baggie or container with a lid. Pour the marinade over the chicken and mix to combine. Place the chicken in the fridge for 2 to 6 hours.
• Preheat the oven to 425 degrees. Line the bottom of a broiler pan with foil (if desired) and grease the top with oil. If you don't have a broiler pan, you can place a folded cooling rack on a baking sheet. Place the chicken on the prepared pan and discard the remaining marinade.
• Lightly sprinkle the chicken with sea salt and bake for 40 - 45 minutes, or until cooked through and tops are golden.
• Spoon the tomato-avocado salsa over the chicken and serve.
• Leftovers can be stored in the fridge for 3 to 5 days.

GRILLED CHICKEN WITH AVOCADO SALSA

Steps:

• In a large bowl, whisk all the ingredients for the marinade and set aside.
• Pound the breasts to even thickness or slice in half horizontally to get evenly sized breasts and add to the bowl of marinade. Mix through until the chicken is fully coated in the marinade. Use right away if needed or marinate for 30-minutes or up to 12 hours.
• Grill chicken over medium-high heat or in a large heavy-duty skillet on the stovetop for 5-6 minutes per side or until the inside is cooked through and the outside is charred. Top with fresh avocado salsa and serve immediately.