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.
- 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 and 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.
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