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BBQ Chicken Thighs with It’s-Cauliflower-Not-Potato Salad

Serves 4


You can never go wrong with BBQ chicken, especially when it has our cauliflower not potato salad on the side! 


Prep Time: 2 hours to marinate chicken & for cauliflower to chill 

Cooking Time: 15 minutes 




Chicken Thighs

 4 Bone-In chicken thighs

2 Tbs. olive oil

2 tsp. sea salt

1 tsp. black pepper

1 tsp. garlic powder

1 tsp. dried red pepper flakes

2 tsp. smoked paprika


It’s-Cauliflower-Not-Potato Salad

 2 hard-boiled eggs

1 head of cauliflower

2 celery stalks

½ cup mayonnaise

2 tsp. sea salt

1 tsp. black pepper

1 tsp. garlic powder

1 tsp. stone ground mustard

1 small shallot, peeled and minced

1 whole scallion

4-5 parsley sprigs



 Marinate chicken in a shallow bowl or sealed plastic bag for 1-2 hours before grilling.

 Rinse and chop cauliflower, discarding its tough stem and steam until soft, about 7-10 minutes.

 Allow cooling in the fridge before tossing with diced celery and chopped hard-boiled eggs.

 In a small bowl, mix together mayonnaise, sea salt, pepper, garlic powder, mustard, shallot, and minced scallion and parsley and gently fold into the cauliflower and celery, until it is well-coated.

 Fire up your grill to high heat and place chicken on the rack when the grill is very hot.

 Grill for about 5-7 minutes per side, or until chicken has reached 165 degrees F.

 Once done, serve on a plate with the cauliflower salad. 



BBQ Chicken Thighs

Carbs: 2 grams

Net Carbs: 2 grams

Protein: 22 grams

Fat: 21 grams


It’s-Cauliflower-Not-Potato Salad

Carbs: 10 grams

Net Carbs: 6 grams

Protein: 6 grams

Fat: 15 grams