It’s often great to have a partner in crime when it comes to hosting dinner parties. This time around mine came up with these delicious BBQ Rubbed Chicken Thighs. They are easy to assemble and straightforward to cook. However, I honestly think that the best thing about this chicken recipe is how versatile it is. You can certainly serve these on their own. But they are also great cut up in a salad, sliced on a sandwich, or in a wrap.
Enjoy!
What You Need to Make Keto BBQ Rubbed Chicken Thighs
Equipment
- Measuring Spoons
- Small Bowl
- Zip Top Bag
- Rimmed Baking Sheet
- Heavy Duty Aluminum Foil
- Wire Rack Insert for Rimmed Baking Sheet
Ingredients
- Chicken Thighs – Boneless Skinless
- Sukrin Gold or Swerve Brown
- Garlic Powder
- Onion Powder
- Chipotle Pepper
- Cumin
- Cinnamon
- Paprika
- Black Pepper
- Kosher Salt
Getting Started with Making Keto BBQ Rubbed Chicken Thighs
Start by combining all of the spices with the Sukrin Gold or Swerve Brown.
Pat the chicken thighs dry.
You can either rub the spices on the chicken by hand or toss them all in a zip top bag and shake them with the rub.
Preheat the oven to 250° and put it on the Convection Roast setting if your oven has one. If your oven doesn’t have a Convection Roast setting, don’t worry. Still set it to 250° F. It will likely just need an extra 5 – 10 minutes. Or . . . you can increase the temperature in your conventional oven to 275°F and it will be about the same amount of time as with the Convection Roast setting. The thermometer will tell you when it’s done regardless of method.
Line a rimmed baking sheet with heavy duty aluminum foil and insert a wire rack on top.
Lay out the Keto BBQ Rubbed Chicken Thighs and bake until done. About 40 minutes. Use a meat thermometer to confirm.
Related Recipes
If you want some ideas of what to serve with these Keto BBQ Rubbed Chicken Thighs, take a look at my Red, White, and Blue Dinner Party page for some menu suggestions.
Keto BBQ Rubbed Chicken Thighs
Ingredients
- 20 Boneless Skinless Chicken Thighs About 6 pounds
- ¼ cup Sukrin Gold or Swerve Brown
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 tablespoon Chipotle Powder
- 1 tablespoon Cumin
- 1 tablespoon Cinnamon
- 1 tablespoon Paprika
- 1 tablespoon Black Pepper
- 1 tablespoon Kosher Salt
Instructions
- Pat the chicken thighs dry with paper towels and place them in a zip top bag.20 Boneless Skinless Chicken Thighs
- In a small bowl, combine 1/4 cup Sukrin Gold or Swerve Brown and all of the spices.1/4 cup Sukrin Gold or Swerve Brown, 1 tablespoon Garlic Powder, 1 tablespoon Onion Powder, 1 tablespoon Chipotle Powder, 1 tablespoon Cumin, 1 tablespoon Cinnamon, 1 tablespoon Paprika, 1 tablespoon Black Pepper, 1 tablespoon Kosher Salt
- Sprinkle about a 3rd of the spice mix into the bag. Seal and shake to coat. Repeat this process 2 more times with the remaining spice rub.
- Preheat the oven to 250° F on the Convection Roast setting if your oven has it. Line a rimmed baking sheet with heavy duty aluminum foil. Set a wire rack in the rimmed baking sheet and lay the chicken thighs on the rack.
- Bake at 250° F on Convection Roast for 40 minutes. (Alternatively, bake at 250° in a Conventional Oven for an additional 5 – 10 minutes OR at 275°F in a Conventional Oven for the same 40 minutes.) Check temperature with a thermometer to confirm doneness.
Equipment
- Measuring Spoons
- Small Bowl
- Zip Top Bag
- Heavy Duty Aluminum Foil
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