Thai · Dinner
Thai Grilled Chicken (Keto)
Bone-in chicken thigh marinated in coconut cream, fish sauce, lime and lemongrass, then grilled over charcoal until charred and smoky. Served with a fresh cucumber salad and nam jim dipping sauce, finished with toasted sesame oil to deliver fat-forward, low-carbohydrate Thai flavours.
$4
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
550Calories
42.8gProtein
38.5gFat
8.2gCarbs
2.8gSugar
2.1gFiber
1458mgSodium
265mgChol
17.4gSat Fat
648mgPotassium
65mgCalcium
3.1mgIron
1mcgVitamin B12
12mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Mince the lemongrass and garlic, then whisk with coconut cream, fish sauce, lime juice, turmeric and black pepper into a marinade.
2
Marinate
Coat the bone-in chicken thigh in the marinade and refrigerate 2 hours.
3
Grill
Place the chicken skin-side down on a charcoal grill over medium-high heat, cook 10 minutes per side until skin is charred and juices run clear.
4
Plate
Slice the chicken thigh. Toss thinly sliced cucumber, chopped cilantro and chili with lime juice and fish sauce. Arrange chicken with salad, drizzle sesame oil and coconut cream over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 19 oz540g, bone-in chicken thigh
- 1/2 cup120ml coconut cream
- 2 tbsp2 tbsp fish sauce
- 22 stalk lemongrass
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp turmeric-ground
- 1 tsp1 tsp black pepper
- 4 tsp4 tsp sesame oil
- 11 cucumber
- 4 tbsp4 tbsp cilantro
- 2 tbsp2 tbsp chili-fresh
- 2 tbsp2 tbsp lime juice (for nam jim)
- 2 tsp2 tsp fish sauce (for nam jim)
- 2 tbsp2 tbsp coconut cream (to finish)
