Thai Cilantro Chicken – Thai food is one of my favorites, and these chicken thighs do not disappoint. I pan seared and then baked them, but you can easily just throw these on the grill once you’ve let them marinade. I serve them over cauliflower rice but our Spicy Thai Noodle Salad would go perfectly with them, just make sure you leave the sweet potato out and use more zucchini if you want to stay strictly keto.

If you make the recipe as is, then it is low carb/keto friendly. If you’re looking for other sweetener options and are on a paleo diet you can try using stevia. If you’re not on any diet and just want to make a delicious thai chicken recipe, go ahead and just use sugar!

Ingredients:

• 2.5-3 lbs skin-on chicken thighs
• ¼ cup plus 2 tablespoons cilantro
• 3 cloves garlic
• 1 medium shallot
• 2 tablespoons coconut aminos
• 4 tablespoons fish sauce
• 1 tablespoon Pyure, or any sugar substitute (ex: Stevia if paleo)
• Juice of 1 lime
• 3 tablespoons olive oil
• Salt to taste

Direction:

Preheat oven to 350 degrees. Dice the garlic and shallots. Combine ¼ cup cilantro, garlic, shallot, coconut aminos, fish sauce, sugar substitute, lime juice and 2 tablespoons of olive oil in a large bowl.

Place the chicken in the bowl and cover with marinade. Let it sit for 30 minutes.

Heat remaining tablespoon of oil in a cast iron or thick bottom pan. Let it heat up for a few minutes and place the chicken in the pan skin down. Sear for 5-7 minutes and then flip. If you haven’t, make sure you pour the rest of the marinade over the chicken. Place the chicken in the oven. Bake for 15-20 minutes.

Let the chicken rest and sprinkle the rest of the cilantro over the top. You can serve it with cauliflower rice or your favorite roasted vegetables.

Thai Cilantro Chicken

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Ingredients

• 2.5-3 lbs skin-on chicken thighs
• ¼ cup plus 2 tablespoons cilantro
• 3 cloves garlic
• 1 medium shallot
• 2 tablespoons coconut aminos
• 4 tablespoons fish sauce
• 1 tablespoon Pyure, or any sugar substitute (ex: Stevia if paleo)
• Juice of 1 lime
• 3 tablespoons olive oil
• Salt to taste

Instructions

Preheat oven to 350 degrees. Dice the garlic and shallots. Combine ¼ cup cilantro, garlic, shallot, coconut aminos, fish sauce, sugar substitute, lime juice and 2 tablespoons of olive oil in a large bowl.

Place the chicken in the bowl and cover with marinade. Let it sit for 30 minutes.

Heat remaining tablespoon of oil in a cast iron or thick bottom pan. Let it heat up for a few minutes and place the chicken in the pan skin down. Sear for 5-7 minutes and then flip. If you haven’t, make sure you pour the rest of the marinade over the chicken. Place the chicken in the oven. Bake for 15-20 minutes.

Let the chicken rest and sprinkle the rest of the cilantro over the top. You can serve it with cauliflower rice or your favorite roasted vegetables.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  365 Everyday Value, Organic Extra Virgin Olive Oil, 100% Mediterranean Blend, 33.8 fl oz
• 
  Pyure Organic All-Purpose Stevia Sweetener Blend, Granulated Sugar Substitute, 1 Pound (16 Ounce)
• 
  Coconut Secret Coconut Aminos (2 Pack) - 8 fl oz - Low Sodium Soy Sauce Alternative, Low-Glycemic - Organic, Vegan, Non-GMO, Gluten-Free, Kosher - Keto, Paleo - 96 Total Servings

Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 865Total Fat: 57gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 40gCholesterol: 484mgSodium: 1411mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 89g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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Looking for more delicious Thai flavored keto recipes like this Thai Cilantro Chicken? Check out this Thai Beef Salad recipe here!