Now you guys didn’t think we would have a Korean BBQ series without throwing in a chicken recipe in there, did ya!? So to take care of that, here is the latest addition to our Keto Korean BBQ series, Korean BBQ Marinated Chicken!
This is the same marinade used in the Short Ribs and the Bulgogi, so if you like those, you will definitely like this one!
For this recipe, we use chicken thighs that are packed with fats and oils leading to a nice juicy chicken on the grill. It’s also readily available at any supermarket and much more affordably priced than short ribs (about 1/4 of the price per pound).
We actually BBQ chicken a lot more than the Short Ribs for this exact reason.
And since they all use the exact same marinade, we usually just make a whole batch and throw in some Short Ribs, Bulgogi, and Marinated Chicken to call it a low-carb/keto Korean BBQ feast!
This also freezes well too, so you can just use what you’re going to BBQ and freeze the rest up for use at a later date.
For this recipe, we provided two ways you can cook the meat.
The preferred method would be on a BBQ to infuse the smoke flavors inside the meat, however if you don’t have a BBQ at home, you can also pan fry it.
Either way, you’ll get the sweet & salty classic KBB taste at only ~3g net carbs per serving!
For this dish, the special ingredients you would need are Soy Sauce, Swerve/Monkfruit, Sesame Oil and Toasted Sesame Seeds. You can get these ingredients on Amazon or at a local Asian supermarket.
Now, let’s get cooking!
Prepping Time 5M
Marinating Time 24H
Cooking Time 5M
Total Time 24H10M
Net Carb/Serv ~3g
Servings 2
Ingredients
Chicken
- 6-9 oz Chicken Thigh Skinless and Boneless (about 2-3 thighs)
- 1 Stalk Green Onion
- 1 tbsp Toasted Sesame Seed
- 1 tbsp Sesame Oil (if pan frying)
Marinade
- 1/2 Medium Yellow/Brown Onion
- 4 Garlic Cloves
- 1/4 Whole Jalapeno (optional)
- 1/4 Cup Soy Sauce
- 2 tbsp Swerve/Monkfruit (use up to 3 tbsp if you prefer sweet)
- 2 tbsp Sesame Oil
- 1/8 tsp Black Pepper
Directions
1) Gather all the ingredients.
2) Cut chicken into small bite-size pieces, about 1/2 x 1/2 inch and place into a ziplock bag.
3) Use a blender or food processor to blend ingredients (Soy Sauce, Swerve/Monkfruit, Sesame Oil, 1/2 onion, jalapeno, garlic and black pepper) together to form marinade. Transfer marinade into the zip-lock bag.
4) Place zip-lock bag flat in the fridge for 24 hours (we recommend 36 hours for the chicken) flipping over at least once half way through the marinade.
5) After marination is complete, cut green onions into 1 inch sticks and set aside.
6a) If pan frying, add 1 tbsp of Sesame Oil to a large Teflon fry pan and bring up to temperature on high, should take around 1 minute. Once up to temp, lower heat to medium-low and transfer chicken and chopped green onions. Cook for 4-6 minutes until done. Transfer to serving plate and top with Toasted Sesame Seeds. Best enjoyed with some green vegetables!
6b) If grilling, preheat grill on high until temp reaches ~350F. On a sheet of aluminum foil, add green onions and chicken. Once grill is up to temp, lower heat to medium-low, transfer foil sheet directly on the grill, close lid and cook for 4-6 minutes while occasionally rotating until done. Once cooked, transfer to serving plate and top with Toasted Sesame Seeds. Best enjoyed with some green vegetables!
Hope you enjoy your low-carb/keto Korean BBQ Marinated Chicken!
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Keto Korean BBQ Marinated Chicken
Ingredients
Chicken
- 6-9 oz Chicken Thigh Skinless and Boneless
- 1 Stalk Green Onion
- 1 tbsp Toasted Sesame Seed
- 1 tbsp Sesame Oil if pan frying
Marinade
- 1/2 Whole Onion
- 4 Cloves Garlic
- 1/4 Whole Jalapeno optional
- 1/4 Cup Soy Sauce
- 2 tbsp Swerve/Monkfruit (use up to 3 tbsp if you prefer sweet)
- 2 tbsp Sesame Oil
- 1/8 tsp Black Pepper
Instructions
- Gather all the ingredients.
- Cut chicken into small bite-size pieces, about 1/2 x 1/2 inch and place into a ziplock bag.
- Use a blender or food processor to blend ingredients (Soy Sauce, Swerve/Monkfruit, Sesame Oil, 1/2 onion, jalapeno, garlic and black peppetogether to form marinade. Transfer marinade to a zip-lock bag.
- Place zip-lock bag flat in the fridge for 24 hours (up to 36 hourflipping over at least once half way through the marinade.
- After marination is complete, cut green onions into 1 inch sticks and set aside.
- If pan frying, add 1 tbsp of Sesame Oil to a large Teflon fry pan and bring up to temperature on high, should take around 1 minute. Once up to temp, lower heat to medium-low and transfer chicken and chopped green onions. Cook for 4-6 minutes until done. Transfer to serving plate and top with Toasted Sesame Seeds. Best enjoyed with some green vegetables! If grilling, preheat grill on high until temp reaches ~350F. On a sheet of aluminum foil, add green onions and chicken. Once grill is up to temp, lower heat to medium-low, transfer foil sheet directly on the grill, close lid and cook for 4-6 minutes while occasionally rotating until done. Once cooked, transfer to serving plate and top with Toasted Sesame Seeds. Best enjoyed with some green vegetables!
Video
Nutrition
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Can I substitute coconut aminos or tamari for the soy? Also, I’ve noticed your receipts don’t include nutritional information or am I missing it?
Hey Linda! I’ve never tried any of our recipes with coconut aminos or tamari, but others have so I’m sure it would work just fine. Might alter the taste, but shouldn’t dramatically change the profiles.
As for the nutritional information, we don’t pay for the program that does this because they are often inaccurate when calculating up Asian/Japanese ingredients. Hope that helps!