Baked Garlic Butter and Herbs Chicken Thighs

[blong4133]

Not really a keto-specific meal, but I like making a certain marinade and try to come up with different ways to use it. So I tried something with chicken thighs and it came out pretty good so I though I'd share it.

Marinade:
1-2 TBSP Minced Garlic
1/4 Cup Olive Oil
Splash of Lemon Juice
1 tsp. Garlic Powder
Thyme (as much as you like)
Basil (as much as you like)
Salt and Pepper
Tony Chachre's Creole Seasoning

Combine all the ingredients in a large Gallon Zip Loc Storage bag and make sure everything is mixed well.

Throw your chicken thighs in there, but I wouldn't put more than 3 large thighs or 4 small ones in one bag. If you have more just make some more marinade in a seperate bag.

Make sure the marinade is covering the thighs and kind of shake the bag around. Throw in in the fridge over night.

When you're ready to cook them, take a baking sheet and line it with foil.

Pre-heat the oven to 400

Spray with non-stick cooking spray or rub the foil with butter (butter will give it a crispy golden skin on the bottom)

Once you've got all that taken care of, take a thin slice of butter and cut it in half. Put one half on one thigh. Make sure every thigh has a half of a slice of butter on it. (I brushed mine with melted butter the last time and the skin wasn't very crispy, so if you like crispy skin, don't melt the butter before you put it on there)



Bake it uncovered for about 35 minutes, and check with a meat thermometer to make sure it's 160-165 degreen internal temp.
Finished Product

[FinalFlare]

strong bump

but omfg they look so good

[SoBaySick]

Repped... They look and sound great, thanks for the recipe!

[Vise09]

repped. will defo try this next time..

is it ok to eat the skin?

[blong4133]

repped. will defo try this next time..

is it ok to eat the skin?

Sure is. No carbs and some good fat. In all honesty, the skin is the best part!

And a little variation if you want a more juicy thigh is to throw them in a crock pot or slow cooker on High for about 3-4 hours, or low for about 7 hours. Once they're done, take them out, put them on a baking sheet and stick them in the broiler until the skin crisps up...Usually about 5 minutes or so depending on whether you use the high or low setting and how close the rack is to the top of the oven. Just keep an eye on them and touch them to figure out if they're ready or not.

[Vise09]

Sure is. No carbs and some good fat. In all honesty, the skin is the best part!

And a little variation if you want a more juicy thigh is to throw them in a crock pot or slow cooker on High for about 3-4 hours, or low for about 7 hours. Once they're done, take them out, put them on a baking sheet and stick them in the broiler until the skin crisps up...Usually about 5 minutes or so depending on whether you use the high or low setting and how close the rack is to the top of the oven. Just keep an eye on them and touch them to figure out if they're ready or not.

sounds good, but something I dont have the time for!

[orochithing]

Skin has good amount of protein in it too. Recommended for bulking.