You can always catch me on Instagram making chicken thighs, and this pimento chicken recipe has become one of my favourites. This spicy, tangy chicken is a low effort dish you can prepare in minutes. I just marinated the chicken and threw it in the oven. The skin was crispy and the chicken was tender, which is something I love about chicken thighs. On a ketogenic diet, I get to eat the best parts of the chicken (the skin!), guilt-free.
The key to making this pimento chicken is getting an all-purpose seasoning with pimento in it. The seasoning is what makes this chicken have such a unique flavour. I know this can be hard to find so you can substitute a pimento based all-purpose seasoning with allspice. Allspice and Pimento are essentially the same things, and they’re derived from the same plant. By adding about half a teaspoon to a teaspoon of allspice to your favourite all-purpose seasoning you can achieve a similar flavour. I usually pan fry my chicken thighs briefly to crisp up the skin before placing them in the oven, but it’s a lot of work.
Tips for Success
Luckily in this recipe, I’ve listed something you can do that can give your pimento chicken an equivalent crunch. In those last 7 minutes in the oven, increase the temperature to crisp up the skin of your chicken, before removing it. This chicken would go perfectly with some cauliflower fried rice or green beans.
As always, I recommend that you tweak the recipe to suit your taste buds. If you don’t like heat, don’t add the jalapenos, or cayenne pepper. Do you prefer your chicken pan fried as opposed to oven roasted? You can choose to pan fry this chicken if you have the time. I chose not to, just because I had to wash my hair, and I did not have time to be sitting around a stove frying chicken.
I hope you enjoy this recipe for pimento chicken thighs. Let me know if you choose to switch up a few things, I’d love to hear about your modifications.
Recipe
AuthorSarah-Jane G.CategoryMain DishesDifficultyBeginnerThink spicy and then a hint of sweet. These Spicy Pimento Chicken Thighs are keto approved and are sure to send our taste buds on an experience you'll never forget.
In a bowl add Minced Garlic, Minced Ginger, Diced Jalapenos, Olive Oil, to the raw Chicken Thighs and mix.
Add All Purpose Seasoning, Cumin, Onion Powder, and Cayenne Pepper to Chicken Thighs and Mix.
Let the chicken marinate in the fridge for at least an hour.
Remove chicken from the fridge. Place chicken and marinade into a foil-lined pan.
Pre-Heat oven to 375°F/190°C and place chicken in the oven for 35-40 minutes on the bottom rack. Flipping at the halfway mark.
For crispy skin, re-heat oven to 400°F/200°C and place chicken skin-up on the top rack for approximately 7 minutes. Keep an eye on the chicken until the desired crispiness is attained.
Let chicken rest in juices for 10 minutes for optimal tenderness.
Enjoy!
Ingredients
Directions
In a bowl add Minced Garlic, Minced Ginger, Diced Jalapenos, Olive Oil, to the raw Chicken Thighs and mix.
Add All Purpose Seasoning, Cumin, Onion Powder, and Cayenne Pepper to Chicken Thighs and Mix.
Let the chicken marinate in the fridge for at least an hour.
Remove chicken from the fridge. Place chicken and marinade into a foil-lined pan.
Pre-Heat oven to 375°F/190°C and place chicken in the oven for 35-40 minutes on the bottom rack. Flipping at the halfway mark.
For crispy skin, re-heat oven to 400°F/200°C and place chicken skin-up on the top rack for approximately 7 minutes. Keep an eye on the chicken until the desired crispiness is attained.
Let chicken rest in juices for 10 minutes for optimal tenderness.
