This low carb raspberry chicken will shake up your keto recipe routine with a delicious sweet & savory raspberry marinade over boneless chicken thighs.
Combine the raspberries, garlic, thyme, oregano, paprika and vinegar in a blender
Place the chicken thighs in a container and cover with marinade, reserving at least ¼ cup for serving.
Refrigerate for at least 2 hours or overnight.
Preheat oven to 350F and cook chicken until it reaches an internal temperature of 165F, about 25 minutes.
In a small pot, heat remaining marinade until warm.
Serve with additional sauce on top, a sprinkle of oregano and thyme and green beans and peppers on the side.
Recipe Notes
Nutrition information provided is for information only. It is approximate and may vary based upon actual brands and products used. Please, very all nutrition information for your own purposes.