Low Carb Korean BBQ Chicken
Elevate your weeknight dinner game with this tantalizing Low Carb Korean BBQ Chicken recipe, a perfect blend of bold flavors and health-conscious ingredients. Featuring juicy boneless chicken thighs marinated in a rich, umami-packed sauce made with low-sodium soy sauce, aromatic sesame oil, grated ginger, and granulated erythritol for a keto-friendly sweetness, this dish offers mouthwatering Korean-inspired flavors without the carbs. A hint of spice from red pepper flakes and a bright finish with toasted sesame seeds and chopped green onions make each bite irresistible. Plus, it’s quick to prepare, taking only 15 minutes of prep time before hitting the grill for a perfectly charred and smoky finish. Serve it alongside low-carb sides like cauliflower rice or steamed broccoli for a wholesome, satisfying meal that’s as nutritious as it is delicious. Perfect for keto enthusiasts or anyone looking for a flavorful, healthy dinner!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 0.25 cup Soy sauce (low sodium)
- 2 tablespoons Sesame oil
- 2 tablespoons Granulated erythritol
- 1 tablespoon Rice vinegar
- 3 medium, minced Garlic cloves
- 1 teaspoon, grated Ginger
- 0.5 teaspoon Red pepper flakes
- 2 medium, chopped Green onions
- 1 tablespoon Sesame seeds
Instructions
Start by preparing the marinade. In a mixing bowl, combine the soy sauce, sesame oil, granulated erythritol, rice vinegar, minced garlic, grated ginger, and red pepper flakes.
Whisk all ingredients together until the erythritol has dissolved and the marinade is well mixed.
Place the chicken thighs in a large resealable plastic bag or a shallow dish, then pour the marinade over the chicken.
Seal the bag or cover the dish, then refrigerate for at least 2 hours, allowing the flavors to penetrate the chicken. For best results, marinate overnight.
Preheat your grill to medium-high heat.
Remove the chicken from the marinade. Allow any excess marinade to drip off before placing the chicken on the grill to avoid flare-ups.
Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked, juicy, and has a nice char.
While the chicken is grilling, prepare the garnish by chopping the green onions and lightly toasting the sesame seeds if desired.
Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving.
Garnish with the chopped green onions and toasted sesame seeds before serving.
Serve the Low Carb Korean BBQ Chicken with your choice of low carb sides, such as steamed broccoli or cauliflower rice.
Nutrition Facts
Calories |
1211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.3 g | 99% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 13.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 2328 mg | 101% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 0.9 g | ||
| Protein | 111.3 g | 223% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 103 mg | 8% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1547 mg | 33% | |
*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.
