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Spicy Chicken Thighs

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4 tablespoons extra virgin olive oil
teaspoon chili powder
teaspoon ground cumin
teaspoon paprika
teaspoon coarse salt
teaspoon freshly ground pepper
12 to 16 chicken thighs


Serves: 4


To make the Spicy Marinade, combine 2 tablespoons olive oil, chili powder, cumin, paprika, salt, and pepper in a large resealable plastic bag. Add the chicken thighs and turn to coat all over. Seal the bag, and refrigerate the chicken for several hours or overnight.

Preheat oven to 425 degrees F. Heat a large nonstick skillet over medium heat for 2 minutes. Add the remaining olive oil and swirl the pan to coat the bottom evenly. Add the chicken thighs and sauté for 3 minutes on each side. (It may be necessary to sauté half the chicken at a time.) Remove the chicken thighs to a baking dish. Bake for 30 min­utes or until a meat thermometer registers 178 degrees F.

To serve, place equal servings of chicken thighs on each of four din­ner plates.


lg carbohydrates, 444 calories, 41g protein, 30g fat, 0g dietary fiber, 353mg sodium, 149mg cholesterol

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