Keto Chicken Thighs with Spicy Avocado-Mango Salsa and Cilantro-Lime Drizzle

Begin by preparing the marinade for the chicken thighs. In a bowl, combine 1/4 cup olive oil, 2 tablespoons lime juice, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1/2 teaspoon garlic powder, and salt and pepper to taste.

Whisk the ingredients together until well blended. Next, place 4 chicken thighs in a resealable plastic bag and pour the marinade over them.

Seal the bag and massage the marinade into the chicken, ensuring it is evenly coated. Allow the chicken to marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

While the chicken is marinating, prepare the avocado-mango salsa. Dice 1 ripe avocado and 1 ripe mango into small cubes and place them in a mixing bowl.

Add 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, and the juice of 1 lime. Gently toss the ingredients together and season with salt to taste.

Set the salsa aside to allow the flavors to meld. Preheat your grill or grill pan over medium-high heat.

Once hot, remove the chicken from the marinade and discard the excess marinade. Place the chicken thighs on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F and the chicken is nicely charred.

While the chicken is grilling, prepare the cilantro-lime drizzle. In a small bowl, whisk together 1/4 cup sour cream, 2 tablespoons lime juice, 1 tablespoon chopped fresh cilantro, and a pinch of salt.

Once the chicken is cooked, remove it from the grill and let it rest for 5 minutes. To serve, place the grilled chicken thighs on a plate and top with a generous scoop of avocado-mango salsa.

Drizzle the cilantro-lime sauce over the top for an extra burst of flavor. Enjoy your delicious and healthy keto meal!