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.
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.