These chicken thighs are marinated in an amazing spice paste then grilled to perfection! I served mine with tomatoes, peppers and onions. We have this fantastic restaurant by our house that serves platters of authentic fajitas with soft warm tortillas. Since we are still low carb we just skipped the tortilla and packed our plates with veggies.
It feels so good to be back and writing again! This summer has been so crazy with my promotion and all the wedding planning. I decided to take a break from kelliericecakes.com so I could focus on the wedding for a little bit. We took a couple weeks off to take the kids to some theme parks which was so fun and nice to get away from everything. That doesn’t mean I haven’t been in the kitchen! I have so many new recipes I am so excited to share with you guys! I have been following a Keto lifestyle trying to get in shape for our wedding in April. I have so many low carb recipes!
Ok back to these fajitas. I take my favorite spices and add a little olive oil to make a paste. Then rub the chicken and let it sit in the refrigerator for thirty minutes. While that is marinating I take my mixed peppers, onions, tomatoes, and bella mushrooms and toss them with olive oil, salt and pepper. I dump everything on a roasting pan and cook for 20 minutes at 400 degrees. The chicken is grilled until cooked through then sliced.
I like to serve mine with lettuce, lime, and shredded cheese. You can also add sour cream, fresh avocado, and lots of Valentina sauce!
Chicken thighs can always be found in our kitchen. Boneless, skinless or bone-in. We do not discriminate! Thigh meat is so much more forgiving when compared to chicken breast. The meat stays so juicy and tender.
And these potatoes! O. M. G. They have a nice crispy skin with a fluffy center. They are perfect with these chicken thighs.
Chicken thighs are also incredibly versatile. We make them in so many different marinades. Today I wanted to try something different. I picked up some lemongrass puree over the weekend and I have been dying to use it in a marinade. These thighs have a crisp skin and really tender meat.
Crispy Spicy Lemon Grass Chicken Thighs With Pan Seared Potatoes
Recipe type: Poultry
Crispy chicken thighs with a spicy lemon grass marinade.
For The Chicken-
Bone-in chicken thighs
1 tbsp pureed lemon grass
3 cloves of vodka chopped
1 tbsp fresh ginger
2 tbsp honey
2 tbsp sriracha
1 tsp garlic powder
salt & pepper
For The Potatoes-
2 large russet potatoes
2 tbsp olive oil
salt and pepper
For The Chicken-
Mix together all the ingredients for the chicken and marinade in the fridge for at least 1 hour.
Preheat the oven to 400 or set up a grill. (I use a charcoal grill)
I grilled on each side for 15 minutes.
Grill the thighs until internal temperature is 165.
For The Potatoes-
Slice the potatoes about ½ inch thick.
Place them in a microwave safe bowl and cover with plastic wrap.
Microwave for 5 minutes or until tender.
Heat a frying pan over medium high heat and add olive oil.
Sear the potatoes until golden brown.
Salt and pepper to taste.
Squeeze fresh lemon to finish.
You can swap the potatoes for fresh greens and make it a low carb meal! These chicken thighs are always a hit in our house. So fast and easy. I love the twist with the lemon grass and ginger. The thighs came out so light and fresh while the potatoes were salty and crisp!
Please please say you will make these! They will be your new summer best friends!
After a month of low carb meals I was running out of options. Our daily feast of chicken and broccoli was getting a little dull. I still wanted to keep the meal low carb, but I didn’t want to sacrifice flavor.
Then I started dreaming about this place in down town Atlanta that makes cream cheese, cheddar, smoked pork fried jalapeno bites. Instead of pork I subbed mushrooms and I grilled everything since I am trying not to eat fried.
These poppers will melt in your mouth. So full of cheesiness and I added some blackening seasoning to kick up the flavor.
When you prep your jalapenos I highly recommend removing all seeds and ribbing. I love my food spicy, but the blackening seasoning is already going to up the heat level.
So I finally made it. I am only one day away from completing my first 14 day cycle on this carb and sugar cleanse. I bought a veggie spiralizer so I can replace my pasta with zucchini. I know that is not for everyone – including my boyfriend. So, for this recipe to help ease you into the low carb lifestyle I have included some fresh pasta as well. I can eat this without the pasta. The sauce over the zucchini is delicious.
You do not have to add chicken and shrimp, but I personally just like the variety. The zucchini noodles soak up the cheese sauce perfectly.
I bought a $15 grill from target I like to use for these kind of recipes. It is so easy and chars the shrimp exactly the way I like it.