دجاج مشوي مع صلصة كيتو باربيكيو

Our simple, succulent, smoky-sticky keto barbecue sauce comes together easily. It also makes a beautiful glaze for this delicious crisp-skinned keto barbecued chicken. If you’re thinking of using chicken cuts other than thighs, keep in mind that bone-in, skin-on dark meat is harder to overcook, tastes better, is juicier, and remains more tender than white-meat cuts. We use thighs here but drumsticks work too. Just be sure to recalculate the macros if you make any changes. To cook chicken in the oven, preheat the oven to 400°F (200°C), place the pieces on an aluminum foil-lined rimmed baking sheet, lightly brush the chicken with a little olive oil (adjusting macros accordingly), and bake in the center of the oven for 25 minutes. (If you find that the chicken is splattering a lot in your oven, you can loosely tent it with foil.) Increase oven temperature to 425°F (220°C), carefully flip over each piece of chicken, baste the chicken on all sides with the barbecue sauce, then return the chicken, skin-side up, to the oven and bake for 8 minutes more. Repeat the basting and 8-minute baking process twice more, until the chicken is crisped and lacquered to your liking and the internal temperature on an instant read thermometer reaches 165°F (75°C). If desired, you can broil the chicken for 3 to 5 minutes at the end for one final crisping. Let chicken rest for 5 to 10 minutes before serving.