Based on a recipe from the NYT Food section, I lowered the carbs as much as I could to keep things keto.
Roasted Chicken Thighs With Peanut Butter Barbecue Sauce
Serves 4 // 596 calories, 42g fat, 47g protein, 7g net carbs
2 tablespoons extra virgin olive oil
2 tablespoons tomato paste
1 teaspoon onion powder
4 ounces Smuckers Natural Creamy peanut butter (very low carb)
1/4 cup low-sodium soy sauce
1/4 cup distilled white vinegar
4 tablespoons Swerve Brown sweetener
2 teaspoons Worcestershire sauce
1-1/2 teaspoons kosher salt
1 teaspoon black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne
FOR THE CHICKEN
2 pounds boneless, skinless chicken thighs
2 tablespoons extra virgin olive oil
1/2 cup Yo Mama’s barbecue sauce (very low carb, available on Amazon)
Kosher salt
BARBECUE SAUCE
In a medium saucepan, heat oil. Add tomato paste and cook, stirring, until lightly caramelized and deepened in color, about 2 minutes. Whisk in the remaining ingredients and 6 tablespoons water. Simmer until flavors are combined, and the sauce is slightly thickened, about 5 minutes.
CHICKEN
Heat oven to 425 degrees. Set a rack over a rimmed baking sheet. In a large bowl, combine chicken, oil, and 1/4 cup of the barbecue sauce. Season with salt. Toss to evenly coat and arrange on the rack.
ROAST
Roast, using a brush to baste with the remaining sauce every 10 minutes, until the chicken is cooked through and deep golden in color, about 30 minutes. Serve with the leftover sauce on the side, or store sauce in the refrigerator for later use.