Sugar-Free Grilled Teriyaki Chicken
Elevate your grilling game with this mouthwatering Sugar-Free Grilled Teriyaki Chicken recipe, perfect for those seeking a healthy yet flavorful twist on a classic favorite. Made with a delicious homemade teriyaki marinade featuring low-sodium soy sauce, coconut aminos, unsweetened pineapple juice, and a touch of stevia, this dish strikes the perfect balance of savory and sweet—without any added sugar. Fresh ginger and garlic add depth, while a quick cornstarch slurry transforms the reserved marinade into a glossy, thick sauce to drizzle over the tender, juicy chicken. Garnished with nutty sesame seeds and fresh scallions, this recipe is a low-carb, keto-friendly, and diabetes-conscious option that doesn't compromise on taste. Ideal for weeknight dinners or summer BBQs, this dish pairs beautifully with grilled vegetables, cauliflower rice, or a side salad. Ready in under 40 minutes, including marinating time, it’s a quick and wholesome choice the whole family will love!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 0.5 cup Low-sodium soy sauce
- 0.25 cup Coconut aminos
- 0.5 cup Pineapple juice (unsweetened)
- 2 tablespoons Fresh ginger
- 3 cloves Garlic cloves
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 teaspoon Stevia
- 1 tablespoon Cornstarch
- 2 tablespoons Cold water
- 1 tablespoon Sesame seeds
- 2 stalks Scallions
Instructions
In a medium bowl, combine soy sauce, coconut aminos, pineapple juice, grated fresh ginger, minced garlic, rice vinegar, sesame oil, and stevia.
Whisk together until well blended to create the teriyaki marinade.
Place the chicken breasts in a gallon-sized plastic zip bag or a shallow dish and pour the marinade over the chicken.
Seal the bag or cover the dish, and marinate in the refrigerator for at least 1 hour, or up to 6 hours for more intense flavor.
Preheat the grill to medium-high heat.
Remove the chicken from the marinade (reserve the marinade) and place it on the grill.
Grill the chicken for about 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
While the chicken is grilling, pour the reserved marinade into a small saucepan and bring it to a boil.
In a small bowl, mix the cornstarch with cold water to form a slurry.
Slowly add the cornstarch slurry to the boiling marinade, stirring constantly, until thickened.
Once thickened, remove the sauce from heat.
Serve the grilled chicken hot, drizzled with the thickened teriyaki sauce.
Garnish with sesame seeds and finely chopped scallions before serving.
Nutrition Facts
Calories |
1579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 5557 mg | 242% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 25.3 g | ||
| Protein | 233.0 g | 466% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 363 mg | 8% | |
*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.
