Keto Ayam Bakar
Discover the bold flavors of Southeast Asia with this irresistible Keto Ayam Bakar, a low-carb twist on the beloved Indonesian grilled chicken. Perfectly marinated in a fragrant blend of lemongrass, turmeric, ginger, and garlic, the chicken thighs are infused with the richness of coconut milk and coconut oil, creating a tender, juicy bite with every piece. Red chilies add a subtle heat, balanced by a hint of keto-friendly sweetener for an authentic taste. Grilled or oven-baked to perfection, the dish brings out smoky, charred notes complemented by zesty lime wedges and lime leaves for a fresh finish. Ready in just an hour, this keto-friendly ayam bakar is the ultimate crowd-pleaser for those following a low-carb lifestyle or simply craving vibrant flavors. Perfect as a main dish or a highlight for barbecues, this recipe combines ease with exotic appeal to delight your taste buds.
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Recipe Information
Ingredients
- 4 pieces chicken thighs
- 2 tablespoons coconut oil
- 200 milliliters unsweetened coconut milk
- 1 stalk lemongrass
- 4 pieces shallots
- 3 pieces garlic cloves
- 2 inches fresh turmeric root
- 1 inch ginger root
- 3 pieces red chilies
- 1 teaspoon salt
- 0.5 teaspoon ground white pepper
- 1 tablespoon erythritol (or any keto-friendly sweetener)
- 1 piece lime
- 3 leaves lime leaves
Instructions
Begin by preparing the marinade. Chop the lemongrass stalk into small pieces and set aside.
Peel the shallots, garlic, turmeric, and ginger. Place them in a food processor with the lemongrass, red chilies, salt, erythritol, and ground white pepper. Process until it forms a smooth paste.
In a large bowl, combine the paste with coconut milk and coconut oil. Mix well.
Add the chicken thighs into the marinade, ensuring they are evenly coated. Cover the bowl and let the chicken marinate for at least 1 hour in the refrigerator, or overnight for best results.
Preheat your grill or oven to 375°F (190°C). If using the oven, line a baking sheet with foil and place a wire rack on top.
Remove the chicken from the marinade and place it on the grill or prepared baking sheet. Sprinkle the lime leaves over the chicken.
Grill or bake the chicken for 30-40 minutes, turning halfway through, until the chicken is cooked through and has a nice char on the outside.
While the chicken is cooking, slice the lime into wedges.
Serve the Keto Ayam Bakar hot, with lime wedges on the side for squeezing over the chicken.
Nutrition Facts
Calories |
1759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.4 g | 126% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 2963 mg | 129% | |
| Total Carbohydrate | 67.4 g | 25% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 12.4 g | ||
| Protein | 162.2 g | 324% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 605 mg | 47% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2674 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
