Korean Grilled Chicken Low Carb
Bold, flavorful, and incredibly easy to make, this Korean Grilled Chicken Low Carb recipe is a delicious twist on traditional grilled chicken that’s perfect for those following a low-carb or keto lifestyle. Juicy, marinated boneless chicken thighs are infused with the savory-sweet-heat of low-sodium soy sauce (or coconut aminos), sesame oil, garlic, fresh ginger, and a touch of gochugaru (Korean chili flakes) for a smoky, spicy kick. Naturally sweetened with monk fruit and balanced with rice vinegar, this dish boasts authentic Korean flavors without the added sugar or carbs. Perfectly caramelized and tender from the grill, this chicken is garnished with fresh green onions and sesame seeds for a restaurant-quality finish. Serve alongside cauliflower rice or steamed greens for a nourishing, satisfying meal that fits seamlessly into a low-carb diet. Whether you’re meal prepping or hosting a barbecue, this recipe is sure to impress!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (boneless, skinless)
- 0.25 cup soy sauce (low sodium or coconut aminos for lower carb)
- 2 tablespoons sesame oil
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon gochugaru (Korean chili flakes, or substitute with red pepper flakes)
- 2 tablespoons granulated monk fruit sweetener (or erythritol)
- 1 tablespoon rice vinegar
- 2 stalks green onions, chopped (for garnish)
- 1 teaspoon sesame seeds (for garnish)
- 0.5 teaspoon black pepper
Instructions
Start by preparing the marinade. In a large mixing bowl, combine the soy sauce (or coconut aminos), sesame oil, minced garlic, ginger, gochugaru, monk fruit sweetener, rice vinegar, and black pepper.
Whisk the marinade until the sweetener has dissolved and the ingredients are well mixed.
Place the chicken thighs in the mixing bowl and coat them thoroughly with the marinade.
Cover the bowl with plastic wrap or transfer the chicken and marinade to a zip-top bag. Refrigerate for at least 2 hours, or overnight for best results.
Preheat your grill to medium-high heat (about 375°F to 400°F). Lightly oil the grill grates to prevent sticking.
Remove the chicken thighs from the marinade, letting excess marinade drip off. Reserve the leftover marinade for basting.
Grill the chicken thighs for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Baste the chicken with the reserved marinade as it cooks to enhance the flavor and moisture.
Once cooked, remove the chicken from the grill and let it rest for 3-4 minutes to retain its juices.
Plate the chicken and garnish with chopped green onions and sesame seeds. Serve immediately with your choice of low-carb sides like cauliflower rice or steamed greens.
Nutrition Facts
Calories |
1621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.1 g | 124% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 2479 mg | 108% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 1.7 g | ||
| Protein | 163.0 g | 326% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1954 mg | 42% | |
*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.
