Delicious and juicy keto baked BBQ chicken thighs with a low-carb homemade BBQ sauce, perfect for a flavorful and healthy 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 tomato paste
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce (gluten-free if needed)
1 tablespoon Dijon mustard
1 teaspoon liquid smoke
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 cup granulated erythritol
Preheat the oven to 400°F (200°C).
In a small bowl, combine salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. Rub this spice mixture evenly over all the chicken thighs.
Place the seasoned chicken thighs on a baking sheet lined with parchment paper or a wire rack.
In a medium bowl, whisk together tomato paste, apple cider vinegar, Worcestershire sauce, Dijon mustard, liquid smoke, garlic powder, onion powder, smoked paprika, black pepper, salt, and granulated erythritol until smooth to make the keto BBQ sauce.
Brush half of the BBQ sauce evenly over the chicken thighs.
Bake the chicken thighs in the preheated oven for 25 minutes.
Remove the chicken from the oven, brush the remaining BBQ sauce over the chicken thighs, and return to the oven.
Bake for an additional 10 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy.
Remove from the oven and let rest for 5 minutes before serving.