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These sesame broiled chicken thighs are really simple to make but taste so good! They’re really juicy and are a great way of getting in some protein.
This recipe does use soy sauce. While most soya isn’t keto, as soy sauce is fermented the inflammatory properties are removed making it fine for a ketogenic diet. I recommend using a gluten free soy sauce but this isn’t a specific requirement unless of course, you have to avoid gluten.
For the sugar-free maple syrup, I recommend using Bulk Powder’s sugar free maple flavored syrups.
If you’re in the US, you’ll need this Lakanto Maple Flavored Syrup.
Keto Low Carb Sesame Broiled Chicken
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
- Ready in30 minutes
- Yield4 Servings
- Serving Size2 thighs
- Energy382 cal
Ingredients for Keto Broiled Sesame Chicken
- 8 chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 tablespoons gluten-free soy sauce
- 4 tablespoons sugar-free maple syrup
- 2 tablespoon sesame oil (toasted, or untoasted is fine)
- 2 teaspoon minced garlic
- 2 teaspoon red wine vinegar
- 1 teaspoon crushed red pepper flakes
Season the chicken with salt & pepper and set aside.
In a large bowl, combine the soy sauce, sugar-free maple syrup, sesame oil, garlic, red wine vinegar and crushed pepper flakes. Mix until combined.
Place the chicken, skin side up, in the bowl, making sure to submerge it in the mixture. Place in the fridge to marinate for 20 minutes.
Preheat the oven using the broiler setting.
After 20 minutes, remove the chicken from the fridge and place the thighs skin side down on a baking tray or baking dish.
Place the dish in the oven, about 6 inches from the broiler. Broil for 5 minutes, keeping the oven door slightly open. Rotate the chicken after 5 minutes and broil for another 2 minutes.
Rotate the chicken again, and move the tray/dish to the bottom oven rack. Broil again for 8 minutes, with the oven door shut.
Turn again so this time the chicken’s skin side up, cover with the rest of the sauce and broil for another 2 minutes with the oven door shut.
Remove chicken from oven. Using a meat thermometer, check the internal temperature of the chicken. It should be at least 170f/76c.
Leave the chicken to cool for 5 minutes before serving.
*If you don’t want to use the caramel straight away, you can store it in a glass jar. If using erythritol you need to re-heat before using as the erythritol crystalises.
- 4 servings per container
- Serving Size2 thighs
- Amount per serving
- % Daily Value*
- Total Fat26.1 g33.46%
- Saturated Fat6.4 g32%
- Cholesterol115 mg38.33%
- Sodium1471 mg63.96%
- Total Carbohydrate1.9 g0.69%
- Dietary Fiber0.4 g1.43%
- Total Sugars0.4 g
- Protein33.1 g66.2%
- Vitamin D (Cholecalciferol)0 IU0%
- Calcium23 mg1.77%
- Iron2 mg11.11%
- Potassium338 mg7.19%