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Kalyn's Kitchen

Low-Carb Grilled Fusion Chicken

This Low-Carb Grilled Fusion Chicken has a great combination of interesting flavors, and this is easy to make. 

Click here to PIN Low-Carb Grilled Fusion Chicken!

Low-Carb Grilled Fusion Chicken found on KalynsKitchen.com

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 and I followed it up with some grilled chicken recipes. This Grilled Fusion Chicken from back then is one recipe 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?

Have You Read My Tips for Juicy Grilled Chicken Breasts?

If you’re not that experienced at grilling, you might want to read my post about how to make juicy grilled chicken breasts; many, many people have used those tips to get chicken breasts that don’t dry out on the grill.

What if You Don’t Have an Outdoor Grill?

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. (affiliate links)

Low-Carb Grilled Fusion Chicken process shots collage

How to Make Low-Carb Grilled Fusion Chicken:

(Scroll down for complete recipe including nutritional information.)

  1. Trim visible fat and undesirable parts from the chicken breasts; then cut small slits going crosswise down each piece of chicken.  (This gives the marinade more surface area and also helps you cook the thicker parts of the chicken more evenly without it drying out.)
  2. 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.)
  3. Whisk together the olive oil, garlic, lime juice, rice vinegar, Worcestershire sauce, ground ginger, Chipotle powder, and salt to make the marinade.
  4. 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.)
  5. When you’re ready to cook, spray the grill with non-stick spray or brush with oil, then preheat to medium high.
  6. Lay chicken on the diagonal across the grill grates and cook about 4 minutes (lift up a piece and check for grill marks.)
  7. Then rotate the chicken pieces going on the diagonal the opposite way and cook about 4 minutes more.
  8. Turn the chicken over and cook about 4 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.
  9. You can also test the doneness with an Instant-Read Meat Thermometer (affiliate link). 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.

Grilled Fusion Chicken found on KalynsKitchen.com

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

Low-Carb Grilled Fusion Chicken

Yield 4 servings
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

This Low-Carb Grilled Fusion Chicken has a great combination of interesting flavors.

Ingredients

Ingredients:

  • 4 boneless, skinless chicken breasts
  • chopped fresh cilantro for garnish (optional, but very good on this)

Marinade Ingredients:

  • 1/4 cup olive oil
  • 1 tsp. garlic puree (also called ground garlic)
  • 1 T rice vinegar (see notes)
  • 2 T fresh lime juice
  • 1 tsp. Worcestershire sauce (see notes)
  • 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

Instructions

  1. 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 gives the marinade more surface area and makes the thicker parts of the chicken cook more evenly.
  2. Put chicken in ziploc bag or plastic storage container with a snap-on lid and pour in marinade.
  3. 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.)
  4. When you're ready to cook, spray the grill with non-stick spray or brush with high smoke point oil; then preheat grill to medium hot (you can only hold your hand there a few seconds.)
  5. This chicken could also be cooked in a stove-top grill pan with ridges (affiliate link) or a George Foreman Grill (affiliate link) with good results.
  6. 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.
  7. 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.)
  8. Turn chicken over and cook about 4 minutes on the other side, or 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.
  9. You can also test the doneness with an Instant-Read Meat Thermometer (affiliate link). Chicken should be cooked to 165F/75C, but remember it will continue to cook a bit when you take it off the grill.
  10. Serve hot, garnished with chopped cilantro if desired.

Notes

Don't use seasoned rice vinegar which has added sugar. Be sure to use Gluten-Free Soy Sauce (affiliate link) and Gluten-Free Worcestershire Sauce (affiliate link) if needed.

This recipe was adapted from Grilled Fusion Chicken in Sunset Magazine, by Janet Hubbard.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 323Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 102mgSodium: 395mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 37g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Grilled Fusion Chicken square thumbnail photo

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 Grilling Recipes to 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.

Low-Carb Grilled Fusion Chicken found on KalynsKitchen.com

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    23 Comments on “Low-Carb Grilled Fusion Chicken”

  1. Doren the final version looks a bit different but it turned out well.

  2. Love this recipe, and look forward to seeing the Thai cucumber salad recipe as well.

  3. Glad you like it. The cucumber salad has radishes and peanuts and kind of a Thai-Style dressing. Still working on it, but I will post the recipe when I get it right!

  4. Thanks June Baby, glad you like it!

  5. Looks delicious! Love the flavors in here. 🙂

  6. Lydia, great idea. This would be great left over.

  7. This is one of those recipes I might even double, so I could cook some and stash it in the freezer!

  8. Shawn, so glad you liked it!

  9. I made this fusion chicken to tonight and it was spectacular. It will become a staple. Thank you so much for the recipe.

  10. This is indeed a wonderful site Kalyn.Just cant wait to try out this recipe.Delicious!!!

  11. Hi Kalyn,

    For the longest time i am having weight problem so this coming January 7, 2008 i will start with SBD. Your site serves as my inpiration and guide.

    Keep up the good work and my god continue to bless you.

  12. Soumya, thanks. I’ve been working on perfecting my grill marks for years; such a fun thing to practice.

    Tanna, perfect for a panini grill. My brother has one he loves.

    Onlinerzhaidee, oh yes, perfect for a romantic dinner.

    Karen, very good question. When you’re cooking something that won’t be well done, especially steak, I think it’s important to let the meat come to room temperature because you won’t be cooking it that long on the grill. For things you’re cooking for a while like chicken, I don’t think it’s essential, but it certainly doesn’t hurt to let the chicken come to room temperature, and it will cook more quickly if you do.

  13. Kalyn
    Thanks for this and so many other great ideas for grilled chicken, as well as your guide for “perfect” grilled chicken. We grill non-stop in the summer and chicken is always on the list. I’m still trying to wean my husband off barbecue sauce (yuck!) and am always trying new marinades.

    I’m curious – some grilling afficiandos suggest warming the meat up and not throwing it on the grill straight from the refrigerator. Is this something you do?

  14. Wow, Kalyn that is a nice dish. Moreover i loves to cook and eat it for most of my dinner time. It’s more suits for a romantic dinner with a dark red wine togethar with the dish, simply superb.

  15. This maybe the first chicken I try on my panini grill. It would seem like it would have to work.
    Gad, that photo is a diet buster … no wait this is “diet” food. Ha, ha, I love your diet food!

  16. Ohh kalyn,
    Such a lovely presentation and those grill marks are so perfect.this dish is picture perfect.I adore it.

  17. Pille, that’s great. Having a patio to cook outdoors on is a wonderful thing. I only have a big porch, but it works.

    Valentina, I think it will be great with the Brazilian touch. Love to hear how it turns out.

    Lisa, thanks. This recipe really caught my eye in Sunset.

  18. Oh man, those look succulent! What a great-looking recipe.

  19. Oh, this is gorgeous Kalyn; I have not tequila at home but I have cachaça – brazilian distilled spirit – it will add a brazilian touch to it. I love everything about this recipe. I will let you know how I get on.

  20. Oh, Kalyn, I cannot wait to have our patio built, so I could start having bbq-dinners! This chicken would be one of the first dishes on my list – looks juicy and flavoursome!