Low Carb BBQ Chicken Thighs
These Low Carb BBQ Chicken Thighs are savory and saucy, delivering comfort with minimal fuss—perfect for busy evenings and low-carb diets.
Ingredients
Main Ingredients
- 1 tsp olive oil Can swap for avocado or neutral oil
- 1 medium onion, thinly sliced Yellow or sweet onion works best
- 5 pieces boneless, skinless chicken thighs
- 1/3 cup lower-carb BBQ sauce Look for reduced-sugar or sugar-free varieties
- 1/2 cup shredded cheese Cheddar, Monterey Jack, or Mexican blend
Instructions
Preparation
- Heat 1 tsp olive oil in a medium skillet over medium heat.
- Add the thinly sliced onion and cook for 3–4 minutes, stirring occasionally, until soft and slightly golden.
- Season both sides of the chicken thighs with salt and pepper. Place them in the skillet on top of the onions.
- Cover the pan and cook on medium-low for 2–3 minutes to begin steaming and locking in moisture.
- Uncover and cook, turning occasionally, until the thickest part of the chicken reaches 165°F (about 10 more minutes depending on thickness). Use an instant-read thermometer for accuracy.
- Remove the pan from heat. Using two forks, shred the chicken directly in the skillet, picking up onion bits and pan juices.
- Stir in 1/3 cup lower-carb BBQ sauce until evenly coated.
- Sprinkle 1/2 cup shredded cheese over the top, cover the pan, and let sit 1–2 minutes until the cheese melts. Serve hot.
Notes
This dish is versatile - can be served over salad, in lettuce wraps, or on roasted vegetables. Refrigerate leftovers for up to 3–4 days, or freeze for up to 3 months. Reheat gently for best texture.