Low Carb Ayam Bakar
Experience the smoky, aromatic flavors of Low Carb Ayam Bakar, a healthy twist on the Indonesian classic. Perfectly grilled chicken thighs are marinated in a vibrant blend of lemongrass, ginger, garlic, and turmeric, then basted with a luscious coconut milk and low-carb kecap manis sauce for a bold, caramelized finish. This easy-to-make recipe is a keto-friendly delight, featuring wholesome ingredients like unsweetened coconut milk and fresh spices, infused with the tantalizing aroma of an open flame. Ready in just an hour and ideal for family meals or a casual BBQ, this dish pairs beautifully with lime wedges and fresh herbs for a refreshing finish to its rich, savory profile.
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Recipe Information
Ingredients
- 4 pieces chicken thighs
- 2 tablespoons coconut oil
- 2 tablespoons lime juice
- 100 milliliters unsweetened coconut milk
- 1 stalk, chopped lemongrass
- 1 inch piece, grated ginger
- 1 medium-sized, chopped red chili
- 3 minced garlic cloves
- 2 minced shallots
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 tablespoons kecap manis (Indonesian sweet soy sauce, low-carb version)
- 100 milliliters water
Instructions
Start by preparing the marinade: In a blender, combine ginger, red chili, garlic, shallots, lemongrass, coriander powder, turmeric powder, lime juice, coconut oil, and a pinch of salt. Blend until a smooth paste forms.
Place the chicken thighs in a large bowl and pour the marinade paste over them. Ensure each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight for better flavor infusion.
While the chicken is marinating, prepare the basting sauce. In a small saucepan, heat coconut oil over medium heat, then add the blended marinade paste leftovers if any. Sauté for 1-2 minutes until fragrant.
Add the coconut milk, water, and low-carb kecap manis. Stir well and bring the mixture to a simmer. Let it cook for about 5-7 minutes until the sauce thickens slightly. Season with additional salt and pepper to taste.
Preheat your grill to medium-high heat. Once hot, place the marinated chicken thighs on the grill.
Grill the chicken for about 7-8 minutes on each side, or until the internal temperature reaches 165°F (75°C), basting occasionally with the prepared sauce to add layers of flavor.
Once cooked through, remove the chicken from the grill and let it rest for a few minutes.
Serve the low-carb Ayam Bakar hot, garnished with additional lime wedges and fresh herbs if desired.
Nutrition Facts
Calories |
1722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.5 g | 124% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 3892 mg | 169% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 10.1 g | ||
| Protein | 162.3 g | 325% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 387 mg | 30% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2481 mg | 53% | |
*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.
