Crispy Chicken Thighs with Summer Coleslaw

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Keto spice crusted boneless chicken thigh recipe with salsa verde & low carb summer coleslaw recipe.

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keto chicken thighs & coleslaw

The Best Boneless Chicken Thigh Recipes

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I am always trying to hit you guys up with healthy meal prep recipes that actually have flavor unlike some other blogs. 😉 So I dialed the flavor up to 11 for this keto chicken thigh recipe that is spice crusty and crispy as can be. You may be asking yourself: how the heck can boneless chicken thighs be crispy? That’s because I asked the butcher to take the bone out but leave the skin on. 😉

Many people don’t realize that when you buy chicken thighs, you can ask the butcher (you know the person who stands behind the meat counter at the grocery store) to take the bone out for you, which leaves that luscious skin still on the chicken thighs for them to all crispy crisp when you cook them in a hot cast iron pan. Just make sure to save the bones from the butcher as it will make a yummy chicken stock down the road. One of my most popular keto chicken recipes with thighs is my Moroccan chicken stew with low carb golden cauliflower rice. You must check that one out!

coleslaw recipe

The easiest coleslaw recipe ever

Start off your homemade coleslaw by thinking outside the box, or should I say the bag. If you buy those premade coleslaw bags at the grocery store, you are already losing! Those are overpriced, dry, and been sitting on the shelf for a long time. The key to making an easy and tasty coleslaw recipe is to buy two kinds of cabbage like red and napa, and finely slice it yourself.

I have made coleslaw dressing recipes in the past that have a mayo base, but this time I made the dressing with tahini. It is nutty, earthy, and nice if you want to mix it up and try something new. If you want to try my traditional coleslaw recipe with a mayo dressing, definitely check out this chicken meal prep with potato pancakes and red cabbage crunch slaw. So yummy.

chicken thighs & salsa verde

Salsa Verde Recipe

I made up this funky little salsa verde recipe to top the chicken with – and oh my is it yummy! It’s not a traditional salsa, you can’t dip chips into it, and it’s not a Mexican salsa. This salsa verde is American in style and based in extra virgin olive oil. It can be spooned over almost any protein, from hot chicken, to steak, to pork chops, to fish. It’s so zesty, herby, and packed with flavor that the salsa verde recipe just makes the flavor of the cooked chicken sing!

I get my extra virgin olive oil for this salsa verde recipe from the oil club. They deliver the best extra virgins from around the world every quarter, and the flavor is dynamite! Make sure to use my promo link to try one bottle for just $1, no strings attached. 😉

chicken thighs

Keto Chicken Recipes

My website is full of some of the most tasty keto chicken recipes online, including full video tutorials from the FlavCity YouTube channel. Enough bland chicken recipes that are dry and overcooked. This keto chicken recipe using juicy thighs is perfectly cooked, spice crusted with smoked paprika and turmeric, and has the epic crispy skin that will make you swoon.

Make sure to check out my other keto chicken recipes with full video tutorials. I am sure you will love them:
Keto lunch meal prep with chicken thighs and roasted cauliflower & broccoli salad
Keto buttery chicken with creamed spinach
Whole grilled lemon herb chicken

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keto chicken thighs & coleslaw

Crispy Chicken Thighs with Summer Slaw

Course: Main Course
Keyword: chicken, keto, low carb, meal prep
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 5 meals
Author: Bobby Parrish

This quick & easy chicken keto recipe for boneless skinless chicken thighs is full of flavor and served with a summer coleslaw & salsa verde.

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Ingredients

For the chicken:

  • 10 chicken thighs skin on & boneless
  • 1.5 teaspoons each smoked paprika & turmeric
  • Kosher salt
  • Avocado or grapeseed oil

For the salsa verde:

  • ¼ cup really good extra virgin olive oil*
  • 1 teaspoon fresh chopped parsley
  • Zest & juice of half a lemon
  • 1 teaspoon capers drained & minced
  • 1 clove garlic grated
  • 1 teaspoon Dijon or stone ground mustard
  • ¼ teaspoon red pepper flakes or ½ a red chile minced
  • 1/8 teaspoon salt & one crack of black pepper

For the coleslaw:

  • ½ head each of red & napa cabbage*
  • 1 cup celery thinly sliced
  • 4 radishes thinly sliced
  • ¼ cup chopped pecans roasted if desired
  • 3 tablespoons green onions sliced
  • ½ cup sliced strawberries
  • ¼ cup tahini
  • 2-3 tablespoons water
  • Zest & juice of half a lemon
  • 1 clove garlic grated
  • ¼ teaspoon salt & couple cracks of pepper

Instructions

  1. Make the spice rub for the chicken by combining the smoked paprika and turmeric in a small bowl, mix well. Season both sides of the chicken with a generous pinch of salt and the spice rub along with a drizzle of oil and rub the spices all around. Pre-heat 2 large pans(or use one but you will have to cook in two batches) just above medium heat. Allow the pans to heat for two minutes, cast iron is best but non-stick will also work, then add 1 tablespoon of oil and allow that to heat for 30 seconds before putting the chicken in skin side down. Allow to cook undisturbed for 2 minutes and then raise the heat to medium-high and cook for an additional 6 minutes, or until the skin is well browned and crispy. Flip chicken over, reduce heat to medium, and allow to cook another 3 minutes, or until the chicken is cooked through. If you need to cut a piece in half to check if it’s cooked through, go ahead and do that. Remove chicken, cover very loosely with foil, and set aside.
  2. While the chicken is cooking making the salsa verde by combining all ingredients in a small bowl and mix well. Check for seasoning, you want the flavor to be a bit salty, lemony and spicy. Set aside.
  3. Make the slaw by thinly slicing both heads of cabbage and adding them to a large bowl along with the remaining ingredients up through the strawberries. Make the dressing by adding everything to a small bowl along with enough water to make the consistency pourable like salad dressing. Check for seasoning, you may need more lemon juice. Wait until right before you are ready to serve to dress the slaw and add ¼ teaspoon salt and a couple cracks of pepper to the slaw, those raw veggies need some flavor. Mix well and if you think it needs more dressing, make some more.
  4. Serve the chicken with some salsa verde on top and a side of slaw, enjoy! Everything will keep in the fridge for 5 days, but you have to keep the dressing separate from the slaw, and only dress it the morning of the day you want to enjoy it. You can freeze the chicken for 2-3 months, but can’t freeze the salsa verde or slaw.

Recipe Video

Recipe Notes

I am an olive oil fanatic, and I use really good extra virgin olive oil for this recipe . Use my promo code to get a bottle for only $1 from the oil club, no strings attached!

Ask the produce person to cut a head of cabbage in half for you, they will be happy to do it .If you want to be lazy, just buy a large bag of slaw mix ? Trader Joe’s has one called the crunch-a-ferious kale crunch salad, I love it! #TeamCrunch

Macros per piece of chicken, makes 10 pieces:
290 calories
0 grams of carbs
18.8 grams of fat
28.2 grams of protein
0 fiber

Macros for all the salsa verde:
501 calories
0.89 grams of net carbs
1 total grams of carbs
56 grams of fat
0 protein
0 fiber

Macros per serving of slaw, makes 5 servings:
190 calories
7.03 grams of net carbs
12.02 grams of total carbs
14.27 grams of fat
5.9 grams of protein
5.1 grams of fiber

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11 thoughts on “Crispy Chicken Thighs with Summer Coleslaw”

  2. Maria L

    Hey Bobby,
    If I divide the slaw in 5 Mason jars and put the dressing at the bottom of the jar, would that resolve the slaw/dressing issue?
    Just trying to save time in the morning.

    Reply
  3. Kristina

    Just made this meal for dinner and its definitely a 5 star meal from any restaurant made right in my kitchen. Thank you for the recipe!

    Reply
  4. Nessa

    This was fantastic! My husband is on Keto and I am mostly vegan but I have salmon or shrimp here and there so tonight I made this dish and substituted shrimp for myself! Everything turned out great. I am always nervous about making chicken or meat because I can’t taste it but my husband absolutly loved the chicken! And that tahini dressing was soooo amazing! Thanks again for this amazingly easy yet flavorful recipe!

    Reply
  5. Bec

    Wow this meal was awesome, it had so many flavours to offer.. Thank you so much for sharing. Please keep the Keto meals coming, love it!!

    Reply

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