Low Carb Lemongrass Chicken Thighs
Elevate your weeknight dinner with these aromatic Low Carb Lemongrass Chicken Thighs, a perfect blend of bold Southeast Asian flavors and healthy simplicity. Marinated in a fragrant mix of minced lemongrass, garlic, ginger, coconut milk, and tangy lime juice, these tender chicken thighs are grilled to perfection, delivering smoky charred edges and succulent juiciness. The addition of fish sauce, soy sauce, and red chili flakes ensures a balance of savory, umami warmth with just the right kick of spice. Ready in under an hour, this recipe is ideal for those seeking a keto-friendly, gluten-free meal that pairs beautifully with steamed vegetables or a crisp side salad. Garnished with fresh cilantro for a burst of freshness, these grilled chicken thighs are guaranteed to become a new household favorite.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 2 stalks lemongrass stalks
- 4 cloves garlic cloves
- 1 inch piece fresh ginger
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons sesame oil
- 2 tablespoons olive oil
- 0.5 cup Coconut milk (unsweetened)
- 0.25 cup chopped cilantro
- 0.5 teaspoon red chili flakes
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
Instructions
Trim the tough outer layers of the lemongrass stalks and finely mince the tender inner core.
Peel and mince the garlic cloves and ginger.
In a large bowl, mix the minced lemongrass, garlic, ginger, soy sauce, fish sauce, lime juice, sesame oil, olive oil, coconut milk, red chili flakes, black pepper, and salt to create the marinade.
Add the chicken thighs to the marinade, ensuring they are well coated. Cover and let marinate in the refrigerator for at least 1 hour, or up to overnight for maximum flavor.
Preheat your grill or grill pan over medium-high heat.
Remove the chicken from the marinade and let any excess marinade drip off before placing the chicken on the grill.
Grill the chicken thighs for about 6-7 minutes on each side, or until they are fully cooked through and have nice grill marks.
Transfer the cooked chicken to a plate to rest for 5 minutes.
Garnish with chopped cilantro before serving.
Serve the lemongrass chicken thighs with a side of steamed vegetables or a fresh salad for a complete low-carb meal.
Nutrition Facts
Calories |
2244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.7 g | 194% | |
| Saturated Fat | 51.8 g | 259% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 5753 mg | 250% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.5 g | ||
| Protein | 169.8 g | 340% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 235 mg | 18% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 2976 mg | 63% | |
*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.
