Low Carb Grilled Teriyaki Chicken

Elevate your weeknight dinner game with this flavor-packed Low Carb Grilled Teriyaki Chicken! Marinated in a savory yet subtly sweet blend of soy sauce, apple cider vinegar, and a hint of erythritol, this keto-friendly recipe is sure to satisfy your cravings without the guilt. Fresh ginger, minced garlic, and sesame oil infuse every bite with bold, aromatic notes, while a touch of optional xanthan gum creates a luxuriously thick basting sauce. Grilled to perfection, each juicy chicken breast develops irresistible charred edges and caramelized flavor, complemented by a final garnish of toasted sesame seeds and chopped green onions. Quick to prepare and perfect for a low-carb lifestyle, this dish pairs beautifully with steamed veggies or a crisp salad for a wholesome, crowd-pleasing meal.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces Boneless, skinless chicken breasts
• 0.5 cup Soy sauce
• 0.25 cup Water
• 2 tablespoons Granular erythritol sweetener
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Fresh ginger root, grated
• 2 cloves Garlic, minced
• 1 teaspoon Sesame oil
• 0.5 teaspoon Xanthan gum (optional for thickening)
• 2 pieces Green onions, chopped
• 1 tablespoon Sesame seeds

Directions

Step 1

In a medium bowl, whisk together soy sauce, water, erythritol, apple cider vinegar, grated ginger, minced garlic, and sesame oil until the sweetener is completely dissolved.

Step 2

If desired, add xanthan gum to the marinade for a thicker consistency. Whisk until xanthan gum is completely dissolved.

Step 3

Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for best results.

Step 4

Preheat your grill to medium-high heat and lightly oil the grill grate to prevent sticking.

Step 5

Remove the chicken from the marinade, allowing any excess to drip off. Reserve the marinade for basting.

Step 6

Grill the chicken, basting occasionally with the reserved marinade, for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is well cooked and has nice grill marks.

Step 7

Remove the chicken from the grill and let it rest for 5 minutes before slicing.

Step 8

Serve the grilled teriyaki chicken hot, garnished with chopped green onions and sesame seeds. For a complete meal, pair with a side of steamed vegetables or a fresh salad.

Nutrition Facts

Serving size	(984.5g)

Amount per serving	% Daily Value*
Calories	1424.4

Total Fat 44.5g	0%
Saturated Fat 9.7g	0%
Polyunsaturated Fat 8.1g
Cholesterol 591.6mg	0%
Sodium 5141.1mg	0%
Total Carbohydrate 38.0g	0%
Dietary Fiber 4.0g	0%
Total Sugars 1.5g
Protein 230.1g	0%

Vitamin D 7.0IU	0%
Calcium 157.0mg	0%
Iron 9.1mg	0%
Potassium 2388.3mg	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: 27.2%

Protein: 62.5%

Carbs: 10.3%