Low-Carb Grilled Fusion Chicken
This Low-Carb Grilled Fusion Chicken has a great combination of interesting flavors, and this tasty chicken is also Keto, low-glycemic, gluten-free, and dairy-free. Use the Diet-Type Index to find more recipes like this one.
Back in the early days of my blog I wrote what turned out to be a mega-popular post about how to make juicy grilled chicken breasts that are perfect every time and I followed it up with some grilled chicken recipes. This Grilled Fusion Chicken recipe from back then is one that turned out to be a favorite, and since grilling weather is finally here I’d thought I’d remind people about this gem from back in the archives!
I adapted Grilled Fusion Chicken from a recipe I found in Sunset Magazine, and really enjoyed the interesting blend of flavors. In these photos I’m pairing it with a simple salad we tossed together with cucumber noodles I made with my Spiralizer, kind of a variation of this salad without the shrimp! Doesn’t that look tasty for an easy summer dinner?
Trim visible fat and undesirable parts from the chicken breasts; then cut small slits going crosswise down each piece of chicken. (This helps the marinade penetrate the meat and also helps you cook the thicker parts of the chicken more evenly without it drying out.) You can use freshly-grated ginger root and minced garlic, but in a marinade like this I often use ground ginger and garlic paste (also called garlic puree.)
Whisk together the olive oil, garlic, lime juice, rice vinegar, Worcestershire sauce, ground ginger, Chipotle powder, and salt to make the marinade. Put the chicken pieces inside a Ziploc bag, pour in the marinade, and let it marinate for 4-6 hours in the refrigerator (or all day is fine if you’re at work.)
When you’re ready to cook, spray the grill with non-stick spray or brush with oil, then preheat to medium high. (If you don’t have an outdoor grill, this chicken could also be cooked in a stove-top grill pan with ridges or a George Foreman Grill with good results.)
Lay chicken on the diagonal across the grill grates and cook about 4 minutes (lift up a piece and check for grill marks.) Then rotate the chicken pieces going on the diagonal the opposite way and cook about 4 minutes more. Turn the chicken over and cook about 4-8 minutes longer on the other side, or until the chicken feels firm (but not hard) to the touch. Actual cooking time will depend on how thick the chicken and how hot your grill is. You can also test the doneness with an Instant-Read Meat Thermometer). Chicken should be cooked to 165F/75C, but remember it will continue to cook a bit when you take it off the grill. Serve hot.
Make it a Meal:
For a tasty low-carb dinner, serve this with Grilled Zucchini and some Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese on the side.
More Tasty Grilled Chicken Recipes:
20 Amazing Low-Carb Grilled Chicken Recipes ~ Kalyn’s Kitchen
Grilled Greek Lemon Chicken Skewers ~ FoodieCrush
Grilled Chicken with Balsamic Vinegar ~ Kalyn’s Kitchen
Coconut Lime Grilled Chicken Marinade ~ Family Food on the Table
Very Greek Grilled Chicken ~ Kalyn’s Kitchen
Bacon-Wrapped Grilled Chicken Skewers ~ The Baker Mama
Low-Carb Grilled Fusion Chicken
This Low-Carb Grilled Fusion Chicken has a great combination of interesting flavors.
- 4 boneless, skinless chicken breasts
- chopped fresh cilantro for garnish (optional, but very good on this)
- 1/4 cup olive oil
- 1 tsp. garlic puree (also called ground garlic)
- 1 T rice vinegar (or use Tequila if you prefer, which the original recipe called for)
- 2 T fresh lime juice
- 1 tsp. Worcestershire sauce (Be sure to pick Gluten-Free Worcestershire sauce if needed.)
- 1 tsp. grated ginger root or ginger puree from a jar
- 1/2 tsp. ground Chipotle Chile Powder (or less if you’re making for kids or don’t want it very spicy)
- 1/2 tsp. salt
- Trim all visible fat and undesirable parts from chicken breasts, trim breasts so they are the same thickness, and then cut small slits crosswise going down each breast. (This helps the marinade penetrate the meat more and makes the thicker parts of the chicken cook more evenly.
- Put chicken in ziploc bag or plastic storage container with a snap-on lid and pour in marinade.
- Marinate 4-6 hours in the refrigerator, turning a few times if possible. (You can marinate longer, even all day if you’re at work.)
- Put chicken on grill top side down on the diagonal and cook about 4 minutes (or until you see grill marks when you lift up the edge.
- Rotate chicken pieces so they’re on the diagonal going the other way and cook about 4 minutes more (until you see criss-cross grill marks.)
- Turn chicken over and cook about 4-8 minutes on the other side, until chicken feels firm but not hard to the touch when you press on it with your fingers. (Actual cooking time will vary depending on chicken temperature and how hot your grill is. You can also test the doneness with an Instant-Read Meat Thermometer). Chicken should be cooked to 165F/75C, but remember it will continue to cook a bit when you take it off the grill.
- Serve hot, garnished with chopped cilantro if desired.
This recipe was adapted from Grilled Fusion Chicken in Sunset Magazine, by Janet Hubbard.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Low-Carb Grilled Fusion Chicken would be a great main dish for any type of low-carb or low-glycemic eating plan, including any phase of the South Beach Diet.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.