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Keto Grilled Chicken

This Low Carb Grilled Chicken is perfect for an easy weeknight meal. It works perfectly with a side of grilled vegetables. I like to make it for meal prep so that I've got it on hand to throw into salads for lunch. If you are pressed for time, you can marinate the chicken for as little as half an hour, but I recommend going for at least six hours if you can.
Prep Time7 mins
Cook Time14 mins
Marinating Time30 mins
Total Time51 mins
Course: Main
Cuisine: American
Keyword: juicy, tangy
Servings: 4
Calories: 267kcal
Author: Wendy Polisi


  • 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 and whisk in tamari or coconut aminos, lemon juice, lemon zest, dijon mustard, garlic powder, rosemary, salt, black pepper, and cayenne pepper.
    Photo of mayonaise and seasonings in a small white bowl against a white background.
  • 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.
    Photo of chicken in a zip top bag with a marinade poured over it and a dish with the reserved marinade on the side.
  • 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.)
    Photo of chicken breast cooking on a grill pan.
  • Allow to rest for 5 to 10 minutes before serving.


Calories: 267kcal | Carbohydrates: 2g | Protein: 25g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 80mg | Sodium: 1058mg | Potassium: 448mg | Fiber: 1g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 3.5mg | Calcium: 6mg | Iron: 0.6mg