Low Carb Hawaiian Barbecue Chicken
Dive into the tropical flavors of this **Low Carb Hawaiian Barbecue Chicken**, a mouthwatering recipe perfect for anyone looking to enjoy island-inspired cuisine without the carbs. Tender, juicy boneless chicken thighs are marinated in a tangy, sweet-savory blend featuring **coconut aminos**, **unsweetened pineapple juice**, and a **low carb brown sugar substitute**, infused with aromatic garlic, ginger, and sesame oil for irresistible depth. A hint of lime juice and a touch of spicy red chili flakes elevate the marinade to perfection. After being grilled to golden-brown, smoky perfection, the chicken is garnished with fresh green onions for a vibrant finish. Ready in under an hour, this high-protein, gluten-free dish is ideal for weeknight dinners or summer BBQs, bringing guilt-free tropical vibes to your table. **Low carb barbecue recipes never tasted so good**—perfect for keto dieters and anyone craving Hawaiian-inspired fare!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 0.25 cup coconut aminos
- 0.5 cup unsweetened pineapple juice
- 2 tablespoons low carb brown sugar substitute
- 3 cloves garlic cloves
- 1 teaspoon ginger
- 1 tablespoon sesame oil
- 1 whole lime
- 2 stalks green onions
- 0.5 teaspoon red chili flakes
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Start by prepping the marinade. In a mixing bowl, combine coconut aminos, unsweetened pineapple juice, low carb brown sugar substitute, minced garlic cloves, grated ginger, sesame oil, juice of one lime, and red chili flakes. Mix well until the sugar substitute is fully dissolved.
Place the chicken thighs in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to overnight for more flavor.
Preheat your grill or a grill pan over medium-high heat. Brush the grates or pan with olive oil to prevent sticking.
Remove the chicken from the marinade (discard the used marinade) and season both sides of the chicken thighs with salt and black pepper.
Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is well-charred and cooked through.
While the chicken is grilling, slice the green onions.
Once cooked, remove the chicken from the grill and let rest for a few minutes. Garnish with sliced green onions before serving.
Serve hot and enjoy your flavorful, low carb Hawaiian barbecue chicken!
Nutrition Facts
Calories |
1290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 2608 mg | 113% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 26.2 g | ||
| Protein | 106.3 g | 213% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 133 mg | 10% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1334 mg | 28% | |
*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.
