Low Carb Hawaiian Barbecue Chicken
Escape to the tropics with this Low Carb Hawaiian Barbecue Chicken, a vibrant and flavorful dish perfect for those seeking a healthier twist on classic island-inspired cuisine. Juicy, marinated chicken thighs are infused with a sweet and tangy blend of coconut aminos, unsweetened pineapple juice, and low-carb brown sugar substitute, balanced by the aromatic zing of garlic, fresh ginger, and sesame oil. Grilled to smoky perfection, each bite bursts with bold barbecue flavors while keeping carbs to a minimum. A garnish of fresh green onions adds a final pop of color and crunch, making this dish both visually stunning and irresistibly delicious. Ready in under an hour, this gluten-free, keto-friendly dinner is a crowd-pleasing option for weeknights or backyard barbecues alike.
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Ingredients
- 4 pieces boneless, skinless chicken thighs
- 0.25 cup coconut aminos
- 0.5 cup unsweetened pineapple juice
- 2 tablespoons low carb brown sugar substitute
- 3 cloves garlic cloves
- 1 teaspoon ginger
- 1 tablespoon sesame oil
- 1 whole lime
- 2 stalks green onions
- 0.5 teaspoon red chili flakes
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Directions
Step 1
Start by prepping the marinade. In a mixing bowl, combine coconut aminos, unsweetened pineapple juice, low carb brown sugar substitute, minced garlic cloves, grated ginger, sesame oil, juice of one lime, and red chili flakes. Mix well until the sugar substitute is fully dissolved.
Step 2
Place the chicken thighs in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to overnight for more flavor.
Step 3
Preheat your grill or a grill pan over medium-high heat. Brush the grates or pan with olive oil to prevent sticking.
Step 4
Remove the chicken from the marinade (discard the used marinade) and season both sides of the chicken thighs with salt and black pepper.
Step 5
Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is well-charred and cooked through.
Step 6
While the chicken is grilling, slice the green onions.
Step 7
Once cooked, remove the chicken from the grill and let rest for a few minutes. Garnish with sliced green onions before serving.
Step 8
Serve hot and enjoy your flavorful, low carb Hawaiian barbecue chicken!
Nutrition Facts
| Serving size | (727.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1290.1 |
| Total Fat 72.5g | 0% |
| Saturated Fat 16.2g | 0% |
| Polyunsaturated Fat 7.2g | |
| Cholesterol 500mg | 0% |
| Sodium 2608.1mg | 0% |
| Total Carbohydrate 49.9g | 0% |
| Dietary Fiber 3.7g | 0% |
| Total Sugars 26.2g | |
| Protein 106.3g | 0% |
| Vitamin D 28IU | 0% |
| Calcium 133.2mg | 0% |
| Iron 5.3mg | 0% |
| Potassium 1334.3mg | 0% |
Source of Calories