These moist and delicious balsamic chicken thighs are baked in butter. Low carb recipe.
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Being able to cook in butter is one of the many delights of cooking low carb. Sure, you wouldn’t want to do it for every meal, but it certainly still feels like a luxury. In this recipe I have used balsamic vinegar. Most types of vinegar do not contain any carbs but balsamic vinegar does. So check the label carefully – I’ve seen them range from 2-7 carbs per serving of one tablespoon. Definitely try and aim for the lower end if you can – those carbs are all sugar!
Also, the balsamic in this recipe is really used as a poaching liquid, and not much of it is consumed. In the nutritional data I have generously suggested that half of the cooking sauce is consumed – which is way over the probable carb count – but better to be safe!
To prepare this dish, place bone-in chicken thighs with the fat trimmed off in a baking dish. You could use three small thighs or two large ones per person. I prefer to keep the bone in while cooking to improve flavor, and leave the skin on too.
To make the cooking sauce, melt some unsalted butter, then add some balsamic vinegar. Stir together and pour over the chicken. Add black pepper and salt as required.
Bake the chicken in a preheated oven for around 30-40 minutes, until the internal temperature of the chicken reaches 180F. I use a meat probe thermometer for this!
You could drizzle some of the cooking sauce over the top of the balsamic chicken thighs to serve, if you like – but I don’t think they really need it!
Balsamic and Butter Baked Chicken Thighs #lowcarb Click To Tweet
- 4 large chicken thighs or 6 small ones; bone-in, skin on, fat trimmed
- ¼ cup unsalted butter melted
- 2 tbs balsamic vinegar
- salt and pepper
- Preheat oven to 375F.
- Place the chicken thighs in a baking dish.
- Mix together the melted butter and balsamic, then pour it over the chicken. Season with salt and pepper.
- Bake in the oven for 30-40 minutes until the internal temperature of the chicken reaches 180F.
2g net carbs per serving (based on half amounts of the butter and balsamic as not all is consumed)
Just made this for dinner, using balsamic reduction in place of balsamic vinegar – it was sooooo yummy!