Low Carb Ayam Bakar

Savor the rich, smoky flavors of Indonesia with this Low Carb Ayam Bakar, a healthier twist on the traditional grilled chicken dish. Perfectly marinated in a fragrant blend of lemongrass, ginger, turmeric, and red chili, the succulent chicken thighs are infused with bold, zesty flavors. Coconut milk and a low-carb kecap manis glaze add a creamy, slightly sweet finish that elevates every bite. Grilled to golden perfection and basted with a luscious sauce, this recipe is not only keto-friendly but also irresistibly delicious. Ideal for a family barbecue or a flavorful weeknight dinner, serve it hot with lime wedges and fresh herbs for a vibrant, low-carb meal that will transport your taste buds straight to Southeast Asia.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs
• 2 tablespoons coconut oil
• 2 tablespoons lime juice
• 100 milliliters unsweetened coconut milk
• 1 stalk, chopped lemongrass
• 1 inch piece, grated ginger
• 1 medium-sized, chopped red chili
• 3 minced garlic cloves
• 2 minced shallots
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 0.5 teaspoon pepper
• 2 tablespoons kecap manis (Indonesian sweet soy sauce, low-carb version)
• 100 milliliters water

Directions

Step 1

Start by preparing the marinade: In a blender, combine ginger, red chili, garlic, shallots, lemongrass, coriander powder, turmeric powder, lime juice, coconut oil, and a pinch of salt. Blend until a smooth paste forms.

Step 2

Place the chicken thighs in a large bowl and pour the marinade paste over them. Ensure each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight for better flavor infusion.

Step 3

While the chicken is marinating, prepare the basting sauce. In a small saucepan, heat coconut oil over medium heat, then add the blended marinade paste leftovers if any. Sauté for 1-2 minutes until fragrant.

Step 4

Add the coconut milk, water, and low-carb kecap manis. Stir well and bring the mixture to a simmer. Let it cook for about 5-7 minutes until the sauce thickens slightly. Season with additional salt and pepper to taste.

Step 5

Preheat your grill to medium-high heat. Once hot, place the marinated chicken thighs on the grill.

Step 6

Grill the chicken for about 7-8 minutes on each side, or until the internal temperature reaches 165°F (75°C), basting occasionally with the prepared sauce to add layers of flavor.

Step 7

Once cooked through, remove the chicken from the grill and let it rest for a few minutes.

Step 8

Serve the low-carb Ayam Bakar hot, garnished with additional lime wedges and fresh herbs if desired.

Nutrition Facts

Serving size	(1084.4g)

Amount per serving	% Daily Value*
Calories	1721.6

Total Fat 96.5g	0%
Saturated Fat 44.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 564mg	0%
Sodium 3892.4mg	0%
Total Carbohydrate 46.1g	0%
Dietary Fiber 3.8g	0%
Total Sugars 10.1g
Protein 162.3g	0%

Vitamin D 42IU	0%
Calcium 387.4mg	0%
Iron 14.4mg	0%
Potassium 2480.6mg	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: 51.0%

Protein: 38.1%

Carbs: 10.8%