THE BEST KETO TERIYAKI CHICKEN RECIPE


THE BEST KETO TERIYAKI CHICKEN RECIPE

Very easy yet incredibly delicious keto teriyaki chicken marinade and sauce for you guys to use its incredible it honestly reminds me of Panda Expresses teriyaki chicken it is that good you will not be able to tell a difference it's great so let's go ahead and get started with the ingredients for this I am using two packages of boneless skinless chicken thighs in a total weight of probably out for 4 and 1/2 lb you can go ahead and use one package if you'd like but we love extra as leftovers in the house and this is such a great recipe that it goes fast so I'm doing two packages you're also going to need fresh ground black pepper I have ground ginger you can use fresh if you'd like but I have ground garlic I have fresh garlic


How To Make Keto Teriyaki Chicken Recipe ? Please Watch The Video Below




you can use dried powder garlic you're also going to need erythritol I am using coconut aminos because it is more keto friendly if you're trying to avoid soy sauce if soy sauce is not a problem for you go ahead and use soy sauce for fish recipe instead you're also going to need sesame oil and some chicken broth so I'm going to go ahead and get started by doing the marinade for the chicken and after I have that finished I make another bulk batch of the marinade by itself and that is what I turn into a sauce later on let's go ahead and jump into the recipe now the very first thing I'm going to do is chop up my garlic I had very very large garlic cloves

so I have two of them here but if you're going to be doing powdered garlic then you're going to use about a teaspoon maybe a teaspoon and a half if you are a real garlic lover so I'm just going to go ahead and mince this all up finally and then we're going to go from there I'm in Step my garlic and I put it in a gallon size Ziploc bag I'm going to open up this bag a little bit more and we're going to add the rest of our ingredients to it to the bag you're going to add 1/4 cup of the coconut aminos or soy sauce if that's what you prefer if you are doing soy sauce I definitely recommend doing a low sodium soy sauce so that you can fully control the amount of salt in this recipe next I'm going to do half a cup of chicken broth next I'm going to do a teaspoon of sesame oil couldn't do half a teaspoon of ground ginger

if you're using fresh minced ginger this would be equivalent to about 2 teaspoons of fresh minced a few cracks of black pepper just a couple been to that and finally for the marinade you're going to add in a tablespoon of erythritol go ahead and seal up this bag and smoke it together the next thing I'm going to show you is how to make the teriyaki sauce now in the bag here is the marinade for the chicken separately I make a bowl of teriyaki sauce that I keep in the refrigerator all day and then when it's time to eat this I will actually boil this sauce down in a saucepan and make a really thick glaze easy teriyaki sauce that you drizzle on top of the chicken after it's cooked so let me show you how I do that in the bottom of my two cup Pyrex jar I have two cloves of minced garlic is very similar to the chicken marinade but it's doubled and slightly different so I'm going to be adding in half of a cup of coconut aminos whole cup of chicken stock 2 teaspoons of sesame oil

a whole teaspoon of ground ginger a few more crack of the black pepper and then to be honest with you the only thing do I do differently for the actual teriyaki sauce versus the marinade is I do more erythritol going to do 4 tablespoons which also equals 1/4 of a cup of erythritol I use a fork just to mix up the ingredients then I cover this with plastic wrap and I keep it in the fridge all day long until I'm ready to turn into the Luscious off that it is I am just going to take my boneless skinless chicken thighs and transfer them into the marinade bag finally go ahead and push the bag around so that every piece of that chicken it's a little bit of that marinade on top I'm going to go ahead and put this in my fridge until it's time to cook it up what I normally do throughout the day is every once in awhile when I remember I'll go in and kind of Squish the bag move it around just to make sure that everything gets evenly coated and marinated throughout the day

and I have this go for about 6 to 8 hours the longer the better but I don't think I've ever let it go more than 8 hours this is ready for the fridge alright everyone it is much later it is to evening and we are ready to cook up our meat because it is so nice outside my husband is going to be grilling this out on our Grill until completely done if you don't have a grill or you want to cook it inside I recommend searing the chicken in a pan and finishing it off in the oven so in order to do that I normally heat up a cast-iron really really hot and I'll see her each side for a few minutes we're probably going to have to do it in batches and then I put it in a 400-degree oven for about 20 minutes ish just make sure the chicken is Thoroughly done

but we're going to go ahead and throw this on the grill because I really want that Grill flavor I think it's going to add so much to the meat alright everyone we are ready to make our teriyaki sauce to drizzle over the chicken so this is the sauce that I made earlier it has just been sitting in the fridge kind of mixing all the flavors this part is very simple all you going to do is dump the sauce in a saucepan and then boil it to reduce it going to reduce about half maybe a quarter of its volume overall and then we'll go from there so just going to put it in here and turn it on alright this has been boiling for about 8 minutes I want to say and it has reduced some it's still pretty soon though so what I'm going to add and it's completely up to you you can see this and you can boil it down a little bit more but I'm going to add a tad bit of xanthan gum to help thicken it up

I am starting with an eighth of a teaspoon xanthan gum is a little bit strange in that it thicken things that differently for me but it totally does do the trick so with that's really good always start out with a little bit of xanthan gum and then work your way up what kind of terrifies me because it goes from like thin to ultra thick super fast so I'm also going to add just a little bit more alright I actually added in a total of half a teaspoon of is xantham gum and like I said they'll be really careful when you add it at in small bits at a time until you get your desire especially if you're using soy sauce that's totally different than the coconut aminos so be really careful and add it slowly

I just wanted to show you the final sauce can Bed always start out with a little bit of xanthan gum and then work your way up what kind of terrifies me because it goes from like thin to ultra thick super fast so I'm also going to and just a little bit more alright I actually added in a total of half a teaspoon of xanthan gum like I said they'll be really careful when you add it at in small bits at a time until you get your desired thickness especially if you're using soy sauce that's totally different than the coconut aminos so be really careful and add it slowly

I just wanted to show you the final sauce consistency that's kind of what you're looking for and this is why we grilling meat because look at it it looks so delicious all right guys here is the final product I put my chicken on top of a bed of steamed broccoli as you can see I cut it up in small pieces and then drizzled it without delicious teriyaki sauce so this is my keto version of chicken teriyaki I hope that you try out this recipe and enjoy it let me know what you think in the comments below thanks for watching everyone bye bye

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