Low Carb Chicken Inasal

Elevate your low-carb meal game with this flavorful Low Carb Chicken Inasal, a keto-friendly twist on the classic Filipino grilled chicken dish. Marinated to perfection in a fragrant blend of lemongrass, garlic, ginger, coconut vinegar, and calamansi juice, this recipe brings bold, zesty flavors to your table—without the carbs. The chicken thighs are basted during grilling with a vibrant annatto oil or paprika-infused marinade, ensuring crispy, golden skin and juicy meat in every bite. Garnished with fresh green onions and served on crisp lettuce leaves that double as wraps, this dish is perfect for a healthy, light meal or for impressing guests at your next barbecue. Ready in under an hour (minus marinating time), this protein-packed recipe is both mouthwatering and guilt-free—a must-try for grill enthusiasts and low-carb food lovers alike!

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs, bone-in and skin-on
• 2 stalks lemongrass, finely chopped
• 5 cloves garlic, minced
• 1 tablespoon ginger, grated
• 0.5 cup coconut vinegar
• 0.25 cup fish sauce
• 2 tablespoons calamansi juice (or lemon juice)
• 0.25 cup annatto oil (or substitute with paprika for color)
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 1 tablespoon stevia or erythritol sweetener
• 2 tablespoons green onions, chopped (for garnish)
• 8 leaves lettuce leaves (optional, for serving)

Directions

Step 1

In a large bowl, combine the finely chopped lemongrass, minced garlic, and grated ginger to create a marinade base.

Step 2

Add the coconut vinegar, fish sauce, calamansi juice, and annatto oil to the bowl. Mix well.

Step 3

Season the marinade with salt, ground black pepper, and your choice of low-carb sweetener (stevia or erythritol). Stir until the sweetener is dissolved.

Step 4

Place the chicken thighs into the marinade, ensuring they are completely submerged. Cover the bowl and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to infuse.

Step 5

Preheat your grill to medium-high heat.

Step 6

Remove the chicken from the marinade, shaking off the excess, and place the thighs skin-side down onto the grill.

Step 7

Grill each side for about 6-8 minutes or until the skin is crispy and the chicken is cooked through with an internal temperature of 165°F (74°C).

Step 8

During the grilling process, occasionally baste the chicken with the remaining marinade to maintain moisture and enhance flavor.

Step 9

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

Step 10

Garnish the chicken with chopped green onions and serve each piece with lettuce leaves, which can be used as wraps if desired.

Nutrition Facts

Serving size	(983.5g)

Amount per serving	% Daily Value*
Calories	1953.8

Total Fat 147.1g	0%
Saturated Fat 37.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 564mg	0%
Sodium 7900.1mg	0%
Total Carbohydrate 23.8g	0%
Dietary Fiber 1.6g	0%
Total Sugars 4.4g
Protein 139.2g	0%

Vitamin D 0IU	0%
Calcium 172.9mg	0%
Iron 9.7mg	0%
Potassium 2045.7mg	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: 67.0%

Protein: 28.2%

Carbs: 4.8%