Sugar-Free Korean BBQ Chicken
Craving bold, savory flavors without the added sugar? This Sugar-Free Korean BBQ Chicken is a game-changer! Marinated in a mouthwatering blend of low-sodium soy sauce, zesty rice vinegar, fragrant garlic and ginger, and a touch of stevia for natural sweetness, this recipe delivers the iconic smoky-sweet taste of Korean barbecue with none of the guilt. Perfectly grilled to achieve tender, juicy chicken with a beautifully charred finish, it’s a healthy yet indulgent option for BBQ lovers. Garnished with toasted sesame seeds and paired with sides like cauliflower rice or steamed veggies, this low-carb, sugar-free masterpiece is quick to prepare and absolutely irresistible. Whether you're following a keto, diabetic-friendly, or clean-eating lifestyle, this dish is sure to impress at your next cookout!
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Recipe Information
Ingredients
- 1.5 pounds Chicken thighs
- 0.5 cup Low-sodium soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 0.5 teaspoon Crushed red pepper flakes
- 2 stalks Green onions, finely chopped
- 0.25 teaspoon Black pepper
- 0.25 cup Water
- 1 tablespoon Stevia sweetener
- 1 tablespoon Toasted sesame seeds
Instructions
In a medium-sized mixing bowl, combine the low-sodium soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, crushed red pepper flakes, finely chopped green onions, black pepper, water, and stevia sweetener. Stir well to ensure the ingredients are thoroughly mixed.
Place the chicken thighs in a large resealable plastic bag or a shallow baking dish.
Pour the marinade over the chicken thighs, ensuring they are evenly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour or overnight for best results.
Preheat your grill to medium heat.
Remove the chicken from the marinade, allowing any excess to drip off, and discard the used marinade.
Place the chicken thighs on the grill and cook for about 6-8 minutes on each side or until the internal temperature reaches 165°F (75°C), and the chicken is nicely charred and cooked through.
Remove the chicken from the grill and let it rest for a few minutes before slicing.
Garnish with toasted sesame seeds before serving.
Serve hot with your choice of sides, such as steamed vegetables or cauliflower rice.
Nutrition Facts
Calories |
1701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.5 g | 119% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 4538 mg | 197% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 0.9 g | ||
| Protein | 195.6 g | 391% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 191 mg | 15% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1813 mg | 39% | |
*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.
