Mark’s Famous Pepper Chicken
Bless his socks. This is without fail what Funnyman makes me when I need a night off from cooking and he isn’t treating me with his Lamb Ribs (…that man loves his black pepper!) He has perfected it over the years and has implemented little tricks that I shared with him (like the importance of a meat thermometer probe), so I simply love it! There isn’t much to it, its roast thicken thighs covered in (it’s body weight of) freshly ground black pepper prior to cooking. A quick fry on the stove-top skin-side down to render and crisp the fat, then finished in the oven, skin-side up. The accompanying sauce is a mix of mayo and Sriracha and I have included it in the macros because that’s how we enjoy it. If you prefer a ‘stricter’ keto dip, simply stir in homemade chili paste into your homemade mayo.
– – – – – – – – – – – – per serving – – – – – – – – – – – –
Carbs 2g (1.4%); Fat 47g (77.5%); Protein 29g (21.1%)
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –
Mark's Famous Pepper Chicken
Chicken thighs with super-crispy skin covered in loads of black pepper and served with a Sriracha-mayo. Coming in at 2g carbs per serving (1 large chicken thigh per person - including Sriracha-mayo 'dip')
Preheat the oven to 180°C / 355°F.
Generously grind fresh black pepper on all sides of the chicken thighs.
Heat the olive oil in a pan and brown the chicken skin-side down until golden and crispy. Transfer the chicken to a tray (skin-side up) and probe the thickest part of one of the thighs with a meat thermometer probe.
Cook in the oven until the thermometer reads 72°C / 160°F, approximately 25-30 minutes.
In the meantime, mix the mayonnaise and the Sriracha in a small bowl.
Remove the chicken from the oven and season with Pink Himalayan Salt. Serve with the Sriracha-mayo. Heavenly…
The full macro-breakdown can be found further down the page. Photographs and recipes on MUD AND LOVE are copyright © Monya Kilian Palmer. However, these recipes have been created for you to enjoy and share with like-minded people, so if you loved it - please share your creation with friends / Low-carb Facebook community groups, and please credit M&L by supplying the link of this recipe. If you ran into trouble with the recipe - please use the comment facility below so that I can respond to your queries, and in that way other readers can benefit from it too.
DISCLOSURE: Like many blogs, I am part of the Affiliates Program on Amazon. The links to the products I recommend on this page are affiliate links, meaning - at no additional cost to you - I will earn a commission if you click through and make a purchase.
Macro Details per serving
Nutritional Information per serving
Calories 550Kcal / 2301kJ
of which saturates 9.5g
Carbohydrates 2g (for my US readers, these are what you refer to as net carbs. See below*)
of which sugars 1.9g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 2g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
The nutritional analysis, macro and allergen breakdown of the recipes on this site are done using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data.