Think 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.