Low Carb Angry Chicken
Bold, flavorful, and irresistibly spicy, Low Carb Angry Chicken is the ultimate dish to ignite your taste buds while staying keto-friendly. This recipe combines tender, juicy chicken thighs with aromatic garlic, ginger, and a fiery kick of red chili flakes, paprika, and cayenne pepper. A splash of lime juice and low-sodium soy sauce (or tamari) adds tangy umami notes, perfectly balancing the heat. Cooked to perfection in a single skillet, this quick and easy recipe is ready in just 40 minutes and boasts under 5 grams of carbs per serving. Garnished with fresh cilantro and served with lime wedges, this zesty, low-carb chicken pairs beautifully with roasted vegetables or a crisp green salad for a satisfying meal that’s as nutritious as it is delicious. Perfect for weeknight dinners or meal prep, this is one spicy chicken dish you’ll crave again and again!
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Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 4 units garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon red chili flakes
- 2 teaspoons paprika
- 0.5 teaspoon cayenne pepper
- 2 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons lime juice
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 units lime wedges (for serving)
Directions
Step 1
Begin by patting the chicken thighs dry with paper towels and seasoning them with salt and black pepper on both sides.
Step 2
In a large skillet over medium heat, add the olive oil and allow it to heat up for about 1 minute.
Step 3
Add the minced garlic and ginger to the skillet and sauté for about 30 seconds until fragrant.
Step 4
Sprinkle the red chili flakes, paprika, and cayenne pepper into the skillet, stirring well to combine with the garlic and ginger.
Step 5
Place the chicken thighs in the skillet, skin side down (if using skinless, just lay flat), and let them cook undisturbed for about 6-7 minutes. This will create a nice, crispy sear.
Step 6
Flip the chicken thighs over and add the soy sauce (or tamari) and lime juice to the skillet, making sure each piece is coated. Cover with a lid and let the chicken cook for another 10-12 minutes, or until the internal temperature reaches 165°F (74°C).
Step 7
Once cooked, remove the chicken from the skillet and let it rest for 5 minutes before slicing.
Step 8
Garnish with freshly chopped cilantro and serve with lime wedges on the side for an extra zesty kick.
Step 9
Enjoy your spicy Low Carb Angry Chicken with a side of your favorite low-carb vegetables or salad.
Nutrition Facts
| Serving size | (624.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1286.0 |
| Total Fat 79.0g | 0% |
| Saturated Fat 18.1g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 567.0mg | 0% |
| Sodium 2589.4mg | 0% |
| Total Carbohydrate 18.4g | 0% |
| Dietary Fiber 3.8g | 0% |
| Total Sugars 2.3g | |
| Protein 122.2g | 0% |
| Vitamin D 31.8IU | 0% |
| Calcium 112.3mg | 0% |
| Iron 6.6mg | 0% |
| Potassium 1594.2mg | 0% |
Source of Calories