The BEST Asian Low-Carb/Keto recipe for Korean BBQ Marinated Chicken. Enjoy this delicious Korean BBQ at only ~3g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
6-9ozChicken Thigh Skinless and Bonelessabout 2-3 thighs
1Stalk Green Onion
1tbspToasted Sesame Seed
1tbspSesame Oilif pan frying
1/2WholeMedium Yellow/Brown Onion
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 ~350. Once grill is up to temp, lower heat to medium-low and place chicken on grill and chopped green onions on top rack/indirect heat. 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!