Keto Zesty Jalapeno Chicken a lightly spiced oven-roasted chicken to fill your belly. A quick, easy, and tasty meal to serve your family for any lunch or dinner. Believe it or not, once you spatchcock the chicken the whole chicken cooks in less than an hour. Besides, what’s better than crispy chicken skin on roasted chicken. Even more importantly, it is beyond delicious and is not only low carb but is clean eats. In any case, for more flavor spoon a little of the pan sauce onto your plate. Dip your chicken into the pan sauce for a more flavorful bite.
Once I added the jalapeno pepper I started to think about what would go well with it. Needless to say, the next thought was cumin, smoked paprika, chipotle, and cilantro which all pair well together. Consequently, my thoughts just kept rolling in on what to add next until it just stopped. Nevertheless, I do feel my recipes are inspired from above sometimes.
Keto Zesty Jalapeno Chicken:
As a matter of fact, I wasn’t sure that the recipe was going to turn out. But the mild heat flavor with the lime juice and cilantro was amazing. Nevertheless, I can’t seem to get this dish out of my mind and will be making this for my family shortly. I have never been a fan of Brussel Sprouts. But these Brussel Sprouts are my new favorite vegetable side dish. Love the way these soak up the flavors of the lime, jalapeno, and cilantro.
In any case, Spatchcocked chicken is my favorite way to cook a whole chicken. What is spatchcocked? It is when you cut the backbone out of the chicken and press down on the breast to flatten it. Therefore, it cooks so much faster in the oven this way. *If wanting to make chicken broth save the backbone in a gallon size freezer bag and place in the freezer. Once you have collected about 1 to 2 lbs of chicken bones use to make chicken broth.*
Nutritional Facts are based upon 1/2 lb serving. Amazon has large oven proof pans if you currently don’t own one.
Keto Zesty Jalapeno Chicken
Ingredients:
- 1/8 teaspoon smoked paprika
- 3/4 teaspoon powdered jalapeno spice (see above notes)
- 1/4 teaspoon chipotle
- 2 teaspoons cumin
- 2 teaspoon salt
- 2 cloves minced garlic
- 1/2 teaspoon turmeric
- 1 teaspoon monk fruit sugar
- 6 tablespoons fresh lime juice
- 1/4 cup fresh cilantro (stems and all)
- 2 teaspoon red wine vinegar
- 1 cup chicken broth
- 1 tablespoon coconut oil
- 1 whole chicken (approximately 3 lbs)
- *optional add 1 cup of Brussel Sprouts
Directions:
First, preheat the oven to 400. Second, combine powdered jalapeno, smoked paprika, chipotle, cumin, salt, turmeric, and monk fruit sugar stirring until well combined. 
Juice limes. Take a 1/4 cup cilantro and place it inside a food processor. Add minced garlic, lime juice, red wine vinegar, chicken broth, seasonings from above, and process until combined. Set sauce aside.
Directions on How to Spatchcock a Chicken:
Finally, Spatchcock your chicken (cut out the backbone of the chicken). Using your fingers separate the chicken skin from the meat. Cut the chicken skin along the backbone and fold over to the other side. Finally, take a sharp scissor and cut down one side of the backbone and then the other side.
Next, Flip the chicken onto the back so that the breast is facing upright. Using your whole weight press on the center of the breast and press down until the chicken appears almost flat. Using your fingers separates the skin from the meat being careful not to rip or tear the skin.
Take an oven-safe frying pan and place the chicken breast side up in the pan. Next, pour a small amount under the skin. Flip chicken over to its back and pour some sauce on the meat. Flip chicken back over so the breast is facing upright. Pour remaining sauce on the chicken. Add Brussel sprouts to the pan.
Place in oven with a sheet of tinfoil over the top or lid. After 25 minutes remove the tinfoil and continue to bake for 20 to 35 minutes. If necessary cook an additional 10 -15 minutes. Open the oven and spread the coconut oil all over the skin of the chicken and turn the oven on to broil for 2 – 4 minutes until the skin crisps up. 
Lastly, remove from oven and allow to cool for 15 to 20 minutes then cut up and serve. Serve with a couple of teaspoons of sauce on top of chicken.
Optional: serve with a little sour cream, cilantro, and slices of lime.
Keto Zesty Jalapeno Lime Chicken
Equipment
Ingredients
- 1/2 tsp smoked paprika
- 3/4 tsp Powdered Jalapeno
- 1/4 tsp chipotle
- 2 tsp cumin
- 2 tsp pink salt
- 2 cloves minced garlic
- 1/2 tsp turmeric
- 1 tsp Monkfruit Sweetener
- 6 tbsp fresh squeezed lime juice
- 1/4 cup fresh cilantro stems and all
- 2 tsp red wine vinegar
- 1/2 cup chicken broth
- 1 tbsp coconut oil
- 1 whole chicken apprximately 4-5 lbs.
- * 1 cup Brussel Sprouts or other Vegetable *optional
Instructions
- First preheat oven to 400.
- Second, combine powdered jalapeno, smoked paprika, chipotle, cumin, salt, turmeric, and monk fruit sugar stirring until well combined.
- Thirdly, juice limes.
- Take a 1/4 cup cilantro and place inside a food processor. Add
- Next, place cilantro inside a food processor and process.
- Add minced garlic, lime juice, red wine vinegar, chicken broth, seasonings from above, and process until combined. S
- Set sauce aside.
Directions to Spatchcock Chicken
- Spatchcock your chicken (cut out the backbone of the chicken).
- Finally, using your fingers separate the chicken skin from the meat.
- Next, cut the chicken skin along the backbone and fold over to the other side.
- Take a sharp scissor and cut down one side of the backbone and then the other side.
Save the Back Bone For Chicken Broth
- *If wanting to make chicken broth save the backbone in a gallon size freezer bag and place in the freezer. Once you have collected about 1 to 2 lbs of chicken bones use to make chicken broth.*
- Flip chicken on to the back so that the breast is facing upright.
- Using your whole weight press on the center of the breast and press down until the chicken appears almost flat.
- Using your fingers separates the skin from the meat being careful not to rip or tear the skin.
- Flipping up the skin to pour Jalapeno sauce on.
- Take an oven-safe frying pan and place the chicken breast side up in the pan.
- Take the sauce from the food processor and pour a small amount under the skin of the breast.
- Flip the chicken over to its back and pour some sauce on the underside of the chicken.
- Jalapeno sauce poured on the back of the chicken.
- Flip the chicken back over so the breast is facing upright.
- Pour remaining sauce on top of the chicken breast.
- Add Brussel sprouts to the pan.
- Next, place the pan in the oven and place the lid on.
- After 25 minutes remove the lid and continue to bake for 20 to 35 minutes.
- If necessary cook an additional 10 -15 minutes.
- Open the oven and spread the coconut oil all over the skin of the chicken and turn the oven on to broil for 2 – 4 minutes until the skin crisps up.
- Remove from oven and allow to cool for 15 to 20 minutes then cut up and serve.
- Serve with a couple of teaspoons of sauce on top of chicken.
- Optional: serve with a little sour cream, cilantro, and slices of lime.
Notes
| Nutrition Facts | |
|---|---|
| Servings 6.0 | |
| Amount Per Serving | |
| Calories 307 | |
| % Daily Value * | |
| Total Fat 18 g | 27 % |
| Saturated Fat 6 g | 29 % |
| Monounsaturated Fat 2 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 37 mg | 12 % |
| Sodium 126 mg | 5 % |
| Potassium 107 mg | 3 % |
| Total Carbohydrate 3 g | 1 % |
| Dietary Fiber 1 g | 3 % |
| Sugars 1 g | |
| Protein 28 g | 56 % |
| Vitamin A | 3 % |
| Vitamin C | 26 % |
| Calcium | 4 % |
| Iron | 8 % |
| * The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Love all the spices and flavors used in this recipe, am sure it tastes yum. Glad to have learned the term spatchcocked.Thanks for the wonderful share !
Nisha, it is one of my favorite chicken recipes. Sending you wishes for a great weekend.
Yum! I’m loving all the flavors in this dish. Thanks for the great recipe!
Leah, I hope you try it. Your kindness is appreciated. May your weekend be blessed!
This is my kind of meal – full of protein, gluten-free, and a punch of flavor!
Angela, It is such a wonderful and tasty dish. Have a marvelous rest of the week!
This spatchcock chicken recipe looks and sounds so tasty. I really like all the spices you use, especially the powdered jalapeno. I’d love to have some of that. I’m not sure I can find jalapeno flakes here in Italy, but am going to keep an eye out for it!