Keto Korean BBQ Chicken

Experience the bold, tantalizing flavors of Keto Korean BBQ Chicken, a low-carb twist on a classic dish that doesn’t skimp on taste. Tender, juicy boneless chicken thighs are marinated in an irresistible blend of soy sauce (or coconut aminos for a soy-free option), sesame oil, and a touch of Swerve brown sugar replacement for guilt-free sweetness. Korean chili flakes (gochugaru), fresh garlic, and ginger provide vibrant, spicy layers, while a splash of rice vinegar adds a tangy balance. Grilled to perfection with a smoky char, this keto-friendly delight is finished with a sprinkle of toasted sesame seeds and fresh green onions for a satisfying crunch. Ready in under an hour, this savory dish pairs beautifully with steamed greens or cauliflower rice, making it an ideal option for a quick, flavorful dinner or meal prepping. Garlic-infused, smoky, and perfectly spicy, Keto Korean BBQ Chicken is your new favorite low-carb craving!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1.5 pounds Boneless skinless chicken thighs
• 0.25 cup Soy sauce (or coconut aminos for soy-free)
• 2 tablespoons Sesame oil
• 2 tablespoons Swerve brown sugar replacement
• 1 tablespoon Gochugaru (Korean chili flakes)
• 4 Garlic cloves, minced
• 1 teaspoon Fresh ginger, grated
• 1 tablespoon Rice vinegar
• 4 Green onions, chopped
• 1 tablespoon Toasted sesame seeds
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Avocado oil (for grilling)

Directions

Step 1

In a large mixing bowl, combine soy sauce, sesame oil, Swerve brown sugar replacement, gochugaru, minced garlic, grated ginger, rice vinegar, salt, and black pepper. Stir well to create a marinade.

Step 2

Add the chicken thighs to the marinade and coat each piece thoroughly. Cover and refrigerate for at least 30 minutes, allowing the flavors to meld. For best results, marinate for up to 4 hours.

Step 3

Preheat your grill or grill pan over medium-high heat and lightly brush with avocado oil to prevent sticking.

Step 4

Remove the chicken from the marinade, allowing excess to drip off. Place the chicken onto the hot grill and discard any remaining marinade.

Step 5

Grill the chicken for about 6-8 minutes on each side, or until it reaches an internal temperature of 165°F (75°C) and has a nice char on the outside.

Step 6

Carefully remove the chicken from the grill and let it rest for about 5 minutes before slicing.

Step 7

Garnish with chopped green onions and toasted sesame seeds before serving.

Step 8

Serve the Keto Korean BBQ Chicken with a side of steamed green vegetables or cauliflower rice to keep it keto-friendly.

Nutrition Facts

Serving size	(1250.8g)

Amount per serving	% Daily Value*
Calories	1537.4

Total Fat 103.5g	0%
Saturated Fat 19.9g	0%
Polyunsaturated Fat 11.7g
Cholesterol 577.1mg	0%
Sodium 5456.8mg	0%
Total Carbohydrate 52.2g	0%
Dietary Fiber 14.1g	0%
Total Sugars 10.1g
Protein 121.5g	0%

Vitamin D 0IU	0%
Calcium 447.3mg	0%
Iron 13.4mg	0%
Potassium 2763.4mg	0%

*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.

Source of Calories

Fat: 57.3%

Protein: 29.9%

Carbs: 12.8%