Keto Grilled Chicken

Dish Info

This Keto Grilled Chicken proves that chicken doesn't have to be dry, bland, and boring! With a creamy, zippy, marinade that has a pop of lemon and garlic flavor, this is one I turn to again and again. Try it once and, like me, you'll be addicted.


– ⅓ cup mayonnaise – 2 tablespoons coconut aminos – 1 tablespoon lemon juice – 1 teaspoon lemon zest – 1 teaspoon Dijon Mustard – 1 teaspoon garlic powder – 1 teaspoon dried rosemary – ½ teaspoon sea salt – ½ teaspoon black pepper – ¼ teaspoon cayenne peper – 16 ounces chicken thighs or breast

– Place the mayonnaise in a small bowl.

– Whisk in tamari or coconut aminos, lemon juice, lemon zest, dijon mustard, garlic powder, rosemary, salt, black pepper, and cayenne pepper.

– Divide the sauce between two bowls. Brush the chicken with half of the sauce and let marinade in the refrigerator for at least 2 and up to 6 hours.

– Preheat a grill or grill pan to medium high heat. Grill, covered, for 7 minutes. Flip and brush with the reserved marinate.

– Cook for about 7 minutes more, until the meat reaches about 155 degrees. (It will continue to cook as it rests and reach the recommended 165 degrees.)

– Allow to rest for 5 to 10 minutes before serving.