Dry spice mix for chicken

Combine salt (2 tbsp), ground black pepper (1 tsp), ground coriander (1 tsp), dried garlic (1 tsp), and smoked paprika (1/2 tsp). Add a keto sweetener like erythritol or allulose (1 tsp). Mix the dry spices thoroughly until evenly distributed.

Pat the chicken dry with a paper towel to remove excess moisture.

Rub the chicken pieces with the dry mixture on all sides. Let marinate in the refrigerator for 1–3 hours.

Bake in the oven at 200 °C for 35–45 minutes until golden brown. Alternatively, grill over charcoal for 20–25 minutes, turning occasionally.

The dry marinade reduces moisture on the surface of the meat. This results in a browner chicken with a pronounced crust.