Delicious and juicy keto baked BBQ chicken thighs with a sugar-free, low-carb BBQ sauce that’s perfect for a healthy, flavorful meal.
8 bone-in, skin-on chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
1/2 cup sugar-free ketchup
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce (gluten-free if preferred)
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon liquid smoke
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon erythritol or preferred keto-friendly sweetener
Preheat the oven to 400°F (200°C).
In a small bowl, mix together salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper.
Pat the chicken thighs dry with paper towels. Rub the olive oil all over the chicken thighs, then sprinkle the spice mixture evenly over both sides of the chicken thighs.
Place the seasoned chicken thighs on a baking sheet lined with parchment paper or a lightly greased wire rack set over a baking sheet.
In a medium bowl, combine sugar-free ketchup, apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, liquid smoke, salt, black pepper, and erythritol. Stir until smooth to create the keto BBQ sauce.
Bake the chicken thighs in the preheated oven for 25 minutes.
Remove the chicken from the oven and brush a generous layer of the keto BBQ sauce over each chicken thigh.
Return the chicken to the oven and bake for an additional 15 minutes, or until the internal temperature reaches 165°F (74°C) and the sauce is caramelized.
Remove from the oven and let rest for 5 minutes before serving.