I’m so excited to share this low carb grilled chicken recipe with you. And no, you don’t have to be on a low carb diet to fall in love with this recipe. I say this as I watch my Marine, eating his chicken so fast, you’d think someone was trying to steal it from him. If you’re following a low carb or Keto lifestyle, you’re going to want to bookmark this recipe, I promise!
Low Carb Grilled Chicken Recipe
I recently returned from a glorious, week-long vacation in Montana. Scott and I went to enjoy our retirement home and some much-needed Fall weather. Although I’ve often worried about feeling isolated in a small town, I couldn’t have been more wrong. In fact, we had dinner guests almost every night while there. Besides eating a lot of good food, I might have even eaten huckleberry pie and ice cream a time or two. But now that I’m back, it’s time to clean up my act, and cut back on those pesky carbs. Enter this low carb chicken recipe. Marinated in lime and ginger, this chicken is reminiscent of Asian-style chicken, but without all the sugar. The chicken is so flavorful, you’ll never miss it!
Serving Suggestions
I love slicing this low carb grilled chicken across the grain and serving it over a green salad. For a completely low carb meal, this chicken pairs perfectly with low carb jalapeno poppers, or low carb Brussel sprouts. However, if you’re not worried about carbs, I would serve this with my creamy coconut rice recipe. Another idea would be to chop it up and roll it in a low carb tortilla with some lettuce, feta cheese, tomatoes, and scallions. I can go on an on with various ideas on how to enjoy this chicken, but I’m sure you have other things to do, so off you go!
For other low carb recipes check out the following posts: Jalapeno Poppers, Sugar-Free Peanut Butter Cookies, Low Carb Seed Crackers, and Low Carb Brussel Sprouts.
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This low carb chicken recipe is perfect for those following a low carb or keto lifestyle. Low in sugar, but high in flavor, no one will guess its low carb.
- 3 lbs. boneless, skinless chicken thighs
- 2 T. olive oil
- 2 T. sesame seed oil
- 2 T. balsamic vinegar
- 1 medium lime juiced
- 1 T. sea salt
- 1 tsp. black pepper
- 1 tsp. crushed red pepper
- 1 tsp. ginger powder
- 2 cloves garlic crushed
- 1 single packet Truvia
- 1/2 tsp. cayenne pepper (optional)
Defrost chicken if necessary, wash and drain. Place chicken in a large bowl.
Whisk the remaining ingredients in a separate bowl, then pour over the chicken. Stir to make sure all the chicken pieces are covered with the marinade. Place in the refrigerator for at least two hours, or overnight.
Grill over medium flame until chicken is cooked, or approximately five minutes per side.
