Korean BBQ Chicken Thighs

About

I love a delicious Korean BBQ Chicken Thigh! This recipe makes a large batch of chicken. You can use any leftovers for meal prepping or freeze them for a later date. Having protein ready at hand on any Keto and Low Carb diet is critical to success. The chicken thighs are marinated in coconut aminos, brown sugar sweetener, a little honey, rice wine vinegar, white wine, garlic, grated ginger, sesame seed oil, and black pepper. After marination, the chicken thighs are seared well on the grill until nicely charred. The thighs are then sliced and topped with sesame seeds and grilled scallions.

How can I freeze leftover thighs?

Place the cooked thighs on a parchment-lined baking sheet and freeze in a single layer. Then place the frozen thighs into a freezer bag.

Why are coconut amino acids used instead of soy sauce?

Feel free to use soy sauce instead of coconut aminos. Coconut aminos are used here to eliminate the use of soy products in the recipe.

Serving suggestions

Serve Low Carb Korean BBQ Chicken Thighs with Low Carb Korean Pickled Cucumbers which are cool, yet spicy:

Ingredients

3 ½ lb chicken broilers or fryers thigh meat only raw
3 tablespoon coconut aminos
3 tablespoon brown sugar replacement
1 tablespoon honey
2 tablespoon distilled vinegar
2 tablespoon white wine
4 clove garlic
2 tablespoon ginger
1 tablespoon sesame oil
¼ teaspoon black pepper
2 teaspoon salt, sea salt
8 medium – 4 1/8" long scallions or spring onions, tops and bulb, raw
2 tsp, whole pieces sesame seeds

Instructions

Add all the chicken thighs to a large bowl. Add all the ingredients into the bowl with the chicken except the scallions.
Give everything a good mix. Allow the mixture to marinate for a couple of hours.
Preheat a grill to 450 F. Place the chicken thighs on the grill, placing them at a diagonal.
After a few minutes, turn them 90 degrees to create a crosshatch pattern onto the chicken. Allow it to sear again for a few more minutes.
Flip the chicken and allow it to cook until the chicken is no longer pink and the internal temperature reaches 165 F.
After you flip the chicken, add the scallions to the grill, leaving them undisturbed until they get charred on the first side, and then flip them. Remove them from the grill and sprinkle them with a bit of sea salt.
Remove the chicken from the grill. Slice the chicken thighs into thin strips and sprinkle with sesame seeds.