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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.
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

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.