Low Carb Marinated Chicken Thigh Fajitas

chicken thigh fajitas

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.

chicken thigh fajitas

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!

chicken thigh fajitas

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.

chicken thigh fajitas I like to serve mine with lettuce, lime, and shredded cheese. You can also add sour cream, fresh avocado, and lots of Valentina sauce!

Low Carb Marinated Chicken Thigh Fajitas
Author: 
Recipe type: Low Carb
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Marinated chicken thighs served with all the fajita trimmings.
Ingredients
  • 1 pound of chicken thighs
  • 2 tbsp of cumin
  • 2 tbsp of garlic powder (or fresh!)
  • ½ tbsp of red pepper
  • 1 tbsp of smoked paprika
  • salt and pepper
  • juice from one lime
  • ¼ cup of olive oil
  • 2 cups of sliced bell peppers
  • 1 onion sliced
  • 1 cup of bella mushrooms
  • 1 cup of grape tomatoes
  • salt and pepper
  • drizzle of olive oil
  • Toppings- shredded cheese, lettuce, hot sauce, lime
Instructions
  1. Pre heat the oven to 400 degrees and a grill (or grill pan on the stove)
  2. Mix all the spices, lime and olive oil and pour over the chicken
  3. Let marinate in the fridge
  4. Toss the veggies in the olive oil with salt and pepper
  5. Dump onto a roasting pan and cook for 20 minutes
  6. Grill the chicken on a grill or grill pan
  7. Let rest then slice thinnly
  8. Top with lettuce, cheese, hot sauce and lots of lime juice!

chicken thigh fajitas

I hope you enjoy! Don’t forget- if you aren’t low carb then definitely serve with some fluffy tortillas!

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Crispy Spicy Lemon Grass Chicken Thighs With Pan Seared Potatoes

chicken thigh

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 thigh

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
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Crispy chicken thighs with a spicy lemon grass marinade.
Ingredients
  • 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
  • fresh lemon
Instructions
  1. For The Chicken-
  2. Mix together all the ingredients for the chicken and marinade in the fridge for at least 1 hour.
  3. Preheat the oven to 400 or set up a grill. (I use a charcoal grill)
  4. I grilled on each side for 15 minutes.
  5. Grill the thighs until internal temperature is 165.
  6. For The Potatoes-
  7. Slice the potatoes about ½ inch thick.
  8. Place them in a microwave safe bowl and cover with plastic wrap.
  9. Microwave for 5 minutes or until tender.
  10. Heat a frying pan over medium high heat and add olive oil.
  11. Sear the potatoes until golden brown.
  12. Salt and pepper to taste.
  13. 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!

chicken thighs

Please please say you will make these! They will be your new summer best friends!

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Grilled Stuffed Jalapeno Poppers

grilled stuffed jalapenos

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. image2 (42)

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.

Grilled Stuffed Jalapeno Poppers
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Grilled jalapenos stuffed with cheddar, cream cheese and mushrooms.
Ingredients
  • 6 medium jalapenos, halved and cleaned
  • 4 oz low fat cream cheese
  • 1 cup of low fat shredded cheddar cheese
  • 1 tbsp blackening seasoning
  • ¼ cup chopped bella mushrooms
Instructions
  1. Preheat the grill (or the oven at 400)
  2. Mix together cream cheese and cheddar.
  3. Microwave for 30 seconds until the cream cheese is smooth.
  4. Add the mushrooms and seasoning.
  5. Mix then fill each jalapeno half.
  6. I made a foil packet and lined the jalapenos inside.
  7. This will help even out the heat and make sure the peppers are thoroughly cooked.
  8. Grill for 20 minutes checking to make sure they do not burn or roast for 15 minutes.

Perfect for a side or your next family BBQ!

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Cajun Alfredo With Grilled Chicken and Shrimp (AND ZOODLES)

cajun alfredo

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.

zucchini

Cajun Alfredo With Grilled Chicken and Shrimp (AND ZOODLES)
Recipe type: pasta, low carb
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Cajun shrimp and chicken over fresh pasta mixed with zucchini noodles sauteed in alfredo sauce.
Ingredients
  • 2 large zucchinis
  • 2 oz fresh pasta
  • 1 clove of garlic chopped
  • 4 oz shredded Parmesan
  • ¼ heavy cream
  • ¼ chicken stock
  • ½ pound of large peeled shrimp
  • ½ pound of boneless skinless chicken breast
  • ½ stick of salted butter
  • salt and pepper
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp red pepper
  • 1 tbsp italian seasoning
Instructions
  1. Set up the grill then prepare the chicken and shrimp.
  2. Liberally season the chicken and shrimp with salt and pepper.
  3. Grill until the shrimp are pink and blistered and the chicken is cooked through,
  4. Spiralize the zucchini.
  5. Melt the butter in a sautee pan and sautee the zucchini and garlic.
  6. Add the chicken stock and cook until "noodles" are tender over medium high.
  7. Add the heavy cream and cook at medium.
  8. When the sauce starts to thicken add in the cheese and spices.
  9. Reduce to a simmer and let the sauce finish thickening,
  10. Add in the fresh pasta.
  11. Toss in the shrimp and chicken.
  12. Top with parm.

If you are feeling adventurous skip the fresh pasta altogether! Enjoy!

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