Name: Caramelized Miso-Maple Chicken Thighs (Keto) with Crunchy Almond Crust
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless, skinless chicken thighs; 2 tbsp white miso paste (ensure no added sugar); 3 tbsp allulose or monkfruit maple syrup substitute; 2 tbsp coconut aminos; 1 tbsp rice vinegar (unseasoned); 1 tsp toasted sesame oil; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1/2 cup sliced almonds; 2 tbsp almond flour; 2 tbsp avocado oil; 2 scallions, sliced; 1 tbsp toasted sesame seeds; 1 tbsp fresh cilantro, chopped (optional)

Caramelized Miso-Maple Chicken Thighs (Keto) with Crunchy Almond Crust

CookwithNewsletter

This isn’t just a chicken dinner—it’s a flavor-packed, textural takeover inspired by dessert techniques. Chicken thighs get lacquered with a glossy, sweet-savory miso-maple glaze (using a keto-friendly syrup), then finished with a golden almond crust for caramelized edges and a satisfyingly rich crunch. Each bite is layered: deeply umami, gently sweet, and punctuated by a nutty topping. It’s the kind of weeknight meal that feels like a treat, yet powers you up with protein and healthy fats—perfect for beating the midweek slump and prepping you for tomorrow’s wins. Leftovers are fantastic cold or sliced over salads.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
Pat chicken thighs dry with paper towels. In a small bowl, whisk miso paste, allulose maple, coconut aminos, rice vinegar, sesame oil, salt, and pepper until smooth and glossy.
Toss chicken in the miso-maple marinade, massaging to coat well. Let sit at room temperature for 10 minutes to absorb flavor.
Meanwhile, in a small bowl, combine sliced almonds and almond flour. Set aside.
Heat a large oven-safe skillet over medium-high. Add avocado oil. When hot, sear chicken thighs (reserve marinade) 2-3 minutes per side until golden and caramelized. Work in batches if necessary. Transfer seared chicken to the prepared baking sheet, skin-side up (if using skin-on).
Brush tops with remaining marinade. Sprinkle almond mixture generously over each thigh, pressing to adhere for a crunchy crust.
Roast chicken in oven for 10-12 minutes, or until cooked through (internal temp 165°F/74°C) and almond crust is deep golden brown.
Rest chicken 5 minutes before plating. Top with scallions, sesame seeds, and cilantro. Serve immediately, spooning over any pan juices.