This baked chicken thigh recipe with lemon garlic aioli is one of the easiest dinners you will make and a perfect weeknight meal! It’s juicy, full of amazing flavor and goes great with a side of greens.
When you want something healthy yet flavorful using limited ingredients, this baked chicken thigh recipe is just the thing! There’s no fuss to this recipe and is as simple as putting seasoned chicken thighs in the oven and making a 3 ingredients addicting lemon garlic aioli sauce recipe to go with it. What an easy keto low carb meal!
What is Baked Chicken Thigh with Garlic Lemon Aioli?
Seasoned boneless chicken thighs are baked until they reach 165 F and accompanied by a lemony garlic aioli dip that will keep you going back for more.
Why use chicken thigh over chicken breast for a baked chicken thigh recipe?
One word, JUICY! There’s no doubt chicken thighs are much juicier than chicken breast and that is why when given the option, we always choose chicken thighs.
But if you prefer leaner breast meat, by all means, go ahead and use that instead.
What is the perfect way to bake chicken thigh?
I always recommend not overcooking the chicken. Take away the guesswork by always using a thermometer and cooking chicken until they reach 165F and no more.
This will ensure soft and juicy chicken every time!
What is kewpie mayo?
Kewpie mayo is Japanese mayo which is slightly richer, and sweeter than American mayo.
What can I eat with baked chicken thighs?
Some ideas on what to pair baked chicken thighs are with a side salad, veggies, or buttered and seasoned cauliflower rice.
Tips on making this baked chicken thigh recipe?
- Use boneless and skinless chicken thigh.
- Season chicken with a little red pepper for added spice.
- Use a thermometer and cook chicken until 165F.
- If you don’t have kewpie mayo you can substitute it with American Mayonnaise.
- Grate or press garlic, don’t mince.
For more easy chicken thigh recipes, check out the below!
- Lemon BBQ Chicken
- Boiled Garlic Chicken
- Japanese Chicken Soup
- Air Fryer Japanese Chicken Naked Karaage
- Chicken Satay with Peanut Sauce
Now, let’s get making this Baked Chicken Thigh with Garlic Lemon Aioli recipe!
- Prepping Time 5M
- Cooking Time 24M
- Total Time 29M
- Net Carb/Piece ~0g
- Servings 2
Ingredients
Chicken
- 1/2 lb Boneless and Skinless Chicken Thigh (about 2-3 pieces)
- 2 tbsp Butter
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
Sauce
- 2 tbsp Kewpie Mayo (can sub with regular 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 30-45 seconds).
4) Prepare a silicone baking mat or line an oven tray with aluminum foil and spray with cooking oil.
5) Pat dry chicken thighs and sprinkle with salt and pepper. Transfer chicken onto an oven tray and brush melted butter onto both sides of the chicken.
6) Bake chicken in the center of the oven 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 Baked Chicken Thigh with Garlic Lemon Aioli!
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Baked Chicken Thigh with Garlic Lemon Aioli
Ingredients
Chicken
- 1/2 lb Chicken Thighs Boneless and Skinless, 2-3 pieces
- 2 tbsp Butter
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
Sauce
- 2 tbsp Kewpie Mayo can sub with regular 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).
- Prepare a silicone baking mat or line an oven tray with aluminum foil and spray with cooking oil.
- Pat dry chicken thighs and sprinkle with salt and pepper. Transfer chicken onto an oven tray and brush melted butter onto both sides of the chicken.
- Bake chicken in the center of the oven 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.
Video
Nutrition
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