Keto Korean BBQ Chicken
Indulge in the bold, savory flavors of Keto Korean BBQ Chicken, a mouthwatering low-carb twist on a classic favorite! Juicy, marinated chicken thighs are infused with the perfect balance of umami and spice, thanks to a marinade of soy sauce (or coconut aminos for a soy-free option), sesame oil, garlic, ginger, and the authentic heat of gochugaru (Korean chili flakes). Sweetened with keto-friendly brown sugar replacement, this dish offers all the flavor without the carbs. Grilled to perfection with a delightful char, each bite is tender and satisfying. Garnished with green onions and toasted sesame seeds, this dish is as visually appealing as it is delicious. Pair it with steamed vegetables or cauliflower rice to create a perfectly keto-friendly Korean culinary experience! Perfect for weeknight meals or outdoor BBQs, this recipe is ready in just 35 minutes (plus marinating time) and serves four. Keywords: Keto Korean BBQ Chicken, low-carb grilling recipe, keto-friendly Korean recipe, sugar-free Korean BBQ, keto chicken recipe.
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Recipe Information
Ingredients
- 1.5 pounds Boneless skinless chicken thighs
- 0.25 cup Soy sauce (or coconut aminos for soy-free)
- 2 tablespoons Sesame oil
- 2 tablespoons Swerve brown sugar replacement
- 1 tablespoon Gochugaru (Korean chili flakes)
- 4 Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 1 tablespoon Rice vinegar
- 4 Green onions, chopped
- 1 tablespoon Toasted sesame seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Avocado oil (for grilling)
Instructions
In a large mixing bowl, combine soy sauce, sesame oil, Swerve brown sugar replacement, gochugaru, minced garlic, grated ginger, rice vinegar, salt, and black pepper. Stir well to create a marinade.
Add the chicken thighs to the marinade and coat each piece thoroughly. Cover and refrigerate for at least 30 minutes, allowing the flavors to meld. For best results, marinate for up to 4 hours.
Preheat your grill or grill pan over medium-high heat and lightly brush with avocado oil to prevent sticking.
Remove the chicken from the marinade, allowing excess to drip off. Place the chicken onto the hot grill and discard any remaining marinade.
Grill the chicken for about 6-8 minutes on each side, or until it reaches an internal temperature of 165°F (75°C) and has a nice char on the outside.
Carefully remove the chicken from the grill and let it rest for about 5 minutes before slicing.
Garnish with chopped green onions and toasted sesame seeds before serving.
Serve the Keto Korean BBQ Chicken with a side of steamed green vegetables or cauliflower rice to keep it keto-friendly.
Nutrition Facts
Calories |
1537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.5 g | 133% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 577 mg | 192% | |
| Sodium | 5457 mg | 237% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 10.1 g | ||
| Protein | 121.5 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 447 mg | 34% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2763 mg | 59% | |
*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.
