Curried Baked Chicken Thighs (S, Keto, Low Carb)
Need a delicious, but simple entree that will wow your family? Well, look no further. This meal can be prepped the day of your meal or two days ahead. These curried baked chicken thighs have a ton of flavor that you and your family will enjoy.
How the recipe came about
This chicken recipe has evolved over the past few years. I was first introduced to the idea of putting mayonnaise on chicken about eight years ago. I can’t remember the name of the brand of mayonnaise used, but it had a recipe for parmesan chicken using mayonnaise. I thought it was weird, but I went ahead and tried it. That chicken recipe was probably one of the best and most tender recipes I have ever made. From there I began trying different season variations using mayonnaise. A short time ago, curry and Mrs. Dash became staple seasonings in my house, so I began mixing them along with the mayonnaise. Later, I began making my own Garlic & Herb Seasoning. Click here to see that recipe.
Does the kind of chicken matter?
The chicken cut does not really matter, but keep in mind that my recipe’s times and measurements are for the dark meat on the chicken. With that said, I have also used chicken legs to make this recipe. You can use all thighs, use all legs, or make a mix of both.
Low Carb Baked Chicken Thighs
Looking for minimal work, but flavorful chicken thighs to serve your family? Well, look no further. These chicken thighs will wow you and your family.
Ingredients
- 3 lbs bone in chicken thighs with skin
- 1 cup mayonnaise
- 2 TBSP Mrs Dash or My DIY Garlic & Herb Seasoning
- 3 TBSP Curried seasoning
- 2 TBSP white vinegar
- 1/4 cup dried parmesan cheese (optional)
- 1 gallon Ziploc freezer bag
Instructions
After you have prepped your chicken thighs, set them aside. In your gallon Ziploc bag, put in all the mayonnaise, seasoning of choice, curry seasoning, and white vinegar. If you choose to use the parmesan cheese, please set it aside to sprinkle on top of your chicken later. After those ingredients are in the bag, carefully squish all the ingredients around in the bag, being careful not to spill. Next, put all your chicken in the gallon bag with your marinade, close the Ziploc bag, and carefully squish the marinade around the chicken in the bag. You may have to turn the bag upside down and side to side, but be careful doing so. You don't want to accidentally open the bag and spill all the contents. Now, store your bag of chicken in your refrigerator for 2 days. Believe me, it will be worth it!
After your chicken thighs have marinated for a few days, preheat your oven to 425°. While your oven preheats, go ahead and lay each of your chicken thighs in a 9x13 oven-safe glass casserole pan or dish that's large enough to hold all of your chicken. If you are using parmesan cheese, now sprinkle it over the top of the chicken. You're going to bake this uncovered for an hour and a half. If you're like me and want your chicken a little crispy, go ahead and turn your broil on after your chicken has fully cooked, for an additional 10 minutes on a high broil. Once finished, take it out. Let it cool for a few minutes, and be careful. Enjoy!