Low Carb Grilled Teriyaki Chicken
Packed with bold, savory flavors and perfect for a health-conscious lifestyle, this Low Carb Grilled Teriyaki Chicken recipe delivers all the satisfying taste of traditional teriyaki without the carb-heavy sauces. The marinade features soy sauce, erythritol sweetener, and a touch of sesame oil, balanced with apple cider vinegar, fresh ginger, and garlic for an irresistibly tangy, lightly sweet flavor. Grilled to perfection for smokiness and topped with vibrant green onions and sesame seeds, this easy, protein-packed dish is ideal for summer cookouts or quick weeknight dinners. Ready in under an hour, with minimal prep, it’s a delicious way to embrace low-carb living while indulging in hearty, Asian-inspired cuisine. Pair it with steamed veggies or crisp salads for a complete, guilt-free meal!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 0.5 cup Soy sauce
- 0.25 cup Water
- 2 tablespoons Granular erythritol sweetener
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Fresh ginger root, grated
- 2 cloves Garlic, minced
- 1 teaspoon Sesame oil
- 0.5 teaspoon Xanthan gum (optional for thickening)
- 2 pieces Green onions, chopped
- 1 tablespoon Sesame seeds
Instructions
In a medium bowl, whisk together soy sauce, water, erythritol, apple cider vinegar, grated ginger, minced garlic, and sesame oil until the sweetener is completely dissolved.
If desired, add xanthan gum to the marinade for a thicker consistency. Whisk until xanthan gum is completely dissolved.
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for best results.
Preheat your grill to medium-high heat and lightly oil the grill grate to prevent sticking.
Remove the chicken from the marinade, allowing any excess to drip off. Reserve the marinade for basting.
Grill the chicken, basting occasionally with the reserved marinade, for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is well cooked and has nice grill marks.
Remove the chicken from the grill and let it rest for 5 minutes before slicing.
Serve the grilled teriyaki chicken hot, garnished with chopped green onions and sesame seeds. For a complete meal, pair with a side of steamed vegetables or a fresh salad.
Nutrition Facts
Calories |
1424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 5141 mg | 224% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 1.5 g | ||
| Protein | 230.1 g | 460% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 157 mg | 12% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2388 mg | 51% | |
*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.
