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.
- 1/2 lb Chicken Thighs Boneless and Skinless, 2-3 pieces
- 2 tbsp Butter
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 2 tbsp Kewpie Mayo
- 1 tsp Lemon Juice
- 1 Clove Garlic
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 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.
Calories: 453kcal | Carbohydrates: 1g | Protein: 19g | Fat: 40g | Saturated Fat: 14g | Cholesterol: 162mg | Sodium: 434mg | Potassium: 232mg | Sugar: 1g | Vitamin A: 443IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg