Description
This Keto Chipotle Chicken is smoky, spicy, and packed with bold flavor. Marinated with chipotle peppers, garlic, and Mexican spices, then oven-roasted to perfection, it’s a low-carb meal that’s perfect for weeknights or meal prep. Pair it with cauliflower rice, lettuce wraps, or enjoy it straight from the pan!
Ingredients
2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
1 small red onion, finely chopped
2 tbsp olive oil
2 chipotle peppers in adobo sauce, chopped
2 tbsp adobo sauce
3 cloves garlic, minced
1 tsp ground cumin
1 tsp dried oregano
1 tsp ancho chili powder
Salt and pepper to taste
Instructions
Place chicken pieces into a large mixing bowl.
Add all remaining ingredients into the bowl and toss until chicken is well coated.
Cover and marinate for at least 4 hours (or overnight for best flavor).
Preheat oven to 400°F (200°C).
Spread chicken on a parchment-lined or silicone-lined baking sheet in a single layer.
Bake for 20–30 minutes or until cooked through and edges begin to crisp.
For extra crispiness, broil for 1–2 minutes at the end.
Garnish with fresh chopped cilantro if desired and serve hot!
Notes
For milder heat, reduce chipotle pepper quantity and increase adobo sauce for smoky flavor without the burn.
Great for meal prep! Store in an airtight container for up to 4 days in the fridge or freeze for up to 2 months.
Serve in lettuce wraps, over cauliflower rice, or in a keto-friendly tortilla.
- Prep Time: 10 minutes (plus 4 hours marinating time)
- Cook Time: 25 minutes
- Category: Main course
- Method: oven-Baked
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 140 mg