Low Carb Charcoal Chicken
Dive into smoky, savory perfection with this Low Carb Charcoal Chicken recipe, a must-try for grill enthusiasts looking to keep their meals light and wholesome. Featuring bone-in, skin-on chicken thighs marinated in a flavorful blend of olive oil, zesty lemon juice, smoked paprika, and fragrant garlic, this dish delivers robust flavors with every bite. The magic happens over hot charcoal briquettes, where the chicken develops irresistibly crispy skin and tender, juicy meat, infused with an authentic smoky essence. Ready in under an hour with a minimal 15-minute prep, this keto-friendly recipe is perfect for family dinners or backyard gatherings. Garnished with fresh parsley for a burst of color and brightness, it pairs beautifully with low-carb sides like grilled vegetables or a crunchy green salad. A deliciously simple way to elevate your barbeque game while staying on track with your lifestyle goals!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 0.5 kg charcoal briquettes
Instructions
In a large mixing bowl, combine olive oil, lemon juice, minced garlic, smoked paprika, ground cumin, dried oregano, salt, and black pepper. Mix well to create the marinade.
Add the chicken thighs to the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 1 hour, or overnight for best results.
Prepare your grill for cooking with direct heat. Light the charcoal briquettes using a chimney starter or lighter cubes. Once the charcoal is evenly gray and ashed over, spread it out in an even layer.
Place the marinated chicken thighs on the grill, skin-side down. Close the lid and grill for 15 minutes.
Flip the chicken thighs and continue grilling for an additional 15 minutes, or until the internal temperature reaches 165°F (74°C).
Remove the chicken from the grill and let it rest for 5 minutes.
Garnish with chopped fresh parsley and serve immediately.
Nutrition Facts
Calories |
1669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.0 g | 156% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 2865 mg | 125% | |
| Total Carbohydrate | 9.0 g | 3% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.2 g | ||
| Protein | 135.1 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1688 mg | 36% | |
*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.
