keto Butter Baked Chicken with Garlic Lemon Aioli cover

Butter Baked Chicken with Garlic Lemon Aioli


On nights when we want to do something simple for dinner, we often make baked chicken thighs because it’s easy and the whole family loves it.  It’s very similar to a whole roast chicken except we just use chicken thighs to avoid the trouble of carving a whole chicken.  All we do is rub the chicken with some salt and pepper and into the oven it goes.

keto Butter Baked Chicken with Garlic Lemon Aioli pin 1

Because this simple recipe produces such amazing flavors, it got me thinking if we could build on it and make it even better.  We combined different elements from other recipes and came up with this simple n’ easy Butter Baked Chicken with Garlic Lemon Aioli that’s absolutely delicious!! 

For this recipe, you can use any cut of chicken you prefer.  Our favorite are chicken thighs because it’s, in our opinion, the juiciest part of the chicken and let me tell you, we’re not fans of dry chicken! 

Speaking of juicy chicken, what takes this recipe to the next level is the garlic lemon aioli sauce that’s so addicting that sometimes I don’t know if I’m eating chicken with the sauce or the sauce with the chicken.  Either way, just make this dish.  You can thank us later!

keto Butter Baked Chicken with Garlic Lemon Aioli pic

For this one, the only special ingredient you will need is Kewpie Mayo, which can be purchased on Amazon or a local Asian supermarket.

Now, let’s get started!

Prepping Time 5M

Cooking Time 24M

Total Time 29M

Net Carb/Piece ~0g

Servings 2-3 pieces

Ingredients

Chicken

  • 2-3 Boneless Chicken Thighs (about 6oz)
  • 2 tbsp Butter
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper

Sauce

  • 1/4 Cup Kewpie Mayo
  • 1 tsp Lemon Juice
  • 1 Garlic Clove (Grated)

Directions

1) Gather all the ingredients.

2) Preheat oven to 400F.

 

3) In a microwavable bowl, add butter and microwave until melted (about 30 seconds for ours).

4) Use a silicone baking mat or line an oven tray with aluminum foil and spray with cooking oil.

5) Place chicken thighs on oven tray and sprinkle with salt and pepper.  With a basting brush, brush butter mix onto both sides of the chicken.

6) Bake chicken for 10 minutes and then flip and cook for another 10-12 minutes or until cooked (internal temp should be 165F).

7) In the meantime, grate garlic with a grater or garlic press and add into mixing bowl.

8) Combine 1/4 cup Kewpie Mayo, 1 tsp lemon juice into mixing bowl and mix well.  Transfer to a small dipping bowl.

9) Optional – if you would like to char the chicken a little, move the tray rack about 6 inches away from the heating element and switch oven to broil.  Cook for 2-4 minutes or to desired char consistency.

 

10) Transfer chicken to serving plate and serve with dipping sauce.

Hope you enjoy your low-carb/keto Butter Baked Chicken with Garlic Lemon Aioli! 

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keto Butter Baked Chicken with Garlic Lemon Aioli pin 2

keto Butter Baked Chicken with Garlic Lemon Aioli cover

Butter Baked Chicken with Garlic Lemon Aioli

The BEST Asian Low-Carb/Keto recipe for Butter Baked Chicken with Garlic Lemon Aioli. Enjoy the wonders of fusion Garlic Aioli at only ~0g Net Carb/Serving. Step by step directions with pictures makes this recipe quick and easy.
5 from 2 votes
Course: Main Course
Cuisine: Asian Fusion
Keyword: bakedchickenketoasian, ketoasianchicken, ketobakedchicken, ketochicken, lowcarbbakedchicken
Prep Time: 5 minutes
Cook Time: 24 minutes
Total Time: 29 minutes
Servings: 2
Print Recipe

Ingredients

Chicken

  • 3/4 lb Boneless and Skinless Chicken Thighs
  • 2 tbsp Butter
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper

Sauce

  • 1/4 Cup Kewpie Mayo
  • 1 tsp Lemon Juice
  • 1 Clove Garlic

Instructions

  • Gather all the ingredients.
  • Preheat oven to 400F.
  • In a microwavable bowl, add butter and microwave until melted (about 30 seconds for ours).
  • Line an oven tray with aluminum foil and spray with cooking oil.
  • Place chicken thighs on oven tray and sprinkle with salt and pepper. With a basting brush, brush butter mix onto both sides of the chicken.
  • Bake chicken for 10 minutes and then flip and cook for another 10-12 minutes or until cooked (internal temp should be 165F).
  • In the meantime, grate garlic with a grater or garlic press and add into mixing bowl.
  • Combine 1/4 cup Kewpie mayo, 1 tsp lemon juice into mixing bowl and mix well. Transfer to a small dipping bowl.
  • Optional - if you would like to char the chicken a little, move the tray rack about 6 inches away from the heating element and switch oven to broil. Cook for 2-4 minutes or to desired char consistency.
  • Transfer chicken to serving plate and serve with dipping sauce.

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