37+ Flavorful Keto Asian Chicken Thigh Recipes You Need to Try

Are you craving the bold, savory flavors of Asian cuisine, but don’t want to compromise your low-carb lifestyle?

You’re in luck! Chicken thighs are the perfect choice for keto-friendly meals, offering rich flavor and tenderness without the high carb count.

In this post, we’re serving up an irresistible collection of over 37 keto Asian chicken thigh recipes that will satisfy your cravings without stepping outside of your dietary goals.

From the spicy kick of Sichuan to the comforting warmth of Japanese teriyaki, these recipes provide a variety of flavors and textures that will transform your dinner routine into something exciting and satisfying.

Whether you’re cooking for one or feeding the whole family, these keto Asian chicken thigh dishes will become your go-to recipes for every meal.

Get ready to enjoy Asian cuisine the keto way, as we dive into an assortment of mouthwatering recipes that are perfect for meal prep, weeknight dinners, or even special occasions.

37+ Flavorful Keto Asian Chicken Thigh Recipes You Need to Try

There’s no need to feel restricted when following a keto diet, especially when you have over 37 amazing keto Asian chicken thigh recipes to explore!

These dishes not only deliver a mouthwatering variety of Asian-inspired flavors, but they also fit perfectly within your low-carb eating plan.

From spicy and savory to sweet and tangy, each recipe is designed to keep you on track with your keto goals while still satisfying your cravings for bold and authentic Asian dishes.

With ingredients like coconut aminos, fish sauce, garlic, and ginger, these recipes ensure you can enjoy all the comforting and vibrant flavors of Asian cuisine without the added carbs.

So, next time you’re in the mood for something delicious, don’t hesitate to try one of these keto-friendly chicken thigh recipes—you’re sure to find a new favorite meal that will leave you craving more!

Keto Asian-Inspired Garlic Soy Chicken Thighs

These juicy chicken thighs are marinated in a savory combination of garlic, soy sauce, and ginger, then pan-seared to perfection. The dish is packed with flavor, making it a perfect keto-friendly meal that still feels indulgent. This recipe brings the best of Asian flavors while keeping the carb count low.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 3 tbsp soy sauce (use tamari for gluten-free)
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp rice vinegar
• 1 tbsp chili garlic sauce (optional for heat)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• 1 tsp sesame seeds (optional)

Instructions:

1. In a bowl, combine soy sauce, sesame oil, garlic, ginger, rice vinegar, and chili garlic sauce (if using).
2. Season the chicken thighs with salt and pepper, then pour the marinade over the chicken. Let it marinate in the fridge for at least 30 minutes, or up to 4 hours for more flavor.
3. Heat a large skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-7 minutes until the skin is crispy and golden brown.
4. Flip the chicken thighs and reduce the heat to medium. Continue cooking for another 8-10 minutes until the internal temperature reaches 165°F (74°C).
5. Garnish with fresh cilantro and sesame seeds, and serve with your favorite keto-friendly side dish.

These chicken thighs offer a perfect balance of umami from the soy sauce and richness from the sesame oil, along with the savory punch from garlic and ginger. The crispy skin provides a satisfying texture, and the chili garlic sauce adds a slight kick if you enjoy a bit of heat. It’s a delicious, easy-to-make dinner that’s sure to impress.

Keto Teriyaki Chicken Thighs

This recipe takes a keto twist on the classic teriyaki chicken, swapping out sugar with a natural alternative like stevia or monk fruit. The chicken is marinated and cooked in a sweet and tangy sauce, and it’s just as flavorful as its traditional counterpart. This dish is the ultimate combination of sweet and savory, perfect for a ketogenic diet.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tbsp tamari soy sauce
• 1 tbsp rice vinegar
• 1 tbsp stevia or monk fruit sweetener (or any keto-friendly sweetener of choice)
• 1 tbsp sesame oil
• 1 tbsp grated fresh ginger
• 1 garlic clove, minced
• 1 tbsp water
• 1 tsp xanthan gum (optional, to thicken the sauce)
• 2 tbsp chopped green onions (for garnish)
• 1 tsp toasted sesame seeds (for garnish)

Instructions:

1. In a bowl, whisk together tamari soy sauce, rice vinegar, sweetener, sesame oil, ginger, garlic, and water.
2. Pour the marinade over the chicken thighs and refrigerate for at least 1 hour to let the flavors meld.
3. Heat a skillet over medium-high heat. Once hot, add the chicken thighs and cook for 6-7 minutes on each side until fully cooked through and golden brown.
4. While the chicken cooks, pour the remaining marinade into a small saucepan and bring to a simmer. Add xanthan gum if you want to thicken the sauce, and simmer for 2-3 minutes.
5. Once the chicken is cooked, drizzle the teriyaki sauce over the top and garnish with green onions and sesame seeds before serving.

The sweetness of the teriyaki sauce comes through beautifully while still being keto-friendly. The rich sesame oil and the warmth from ginger and garlic elevate the overall flavor, making it a great dish for anyone following a low-carb diet. With crispy edges and tender, juicy meat, this keto teriyaki chicken is bound to become a regular at your dinner table.

Keto Spicy Thai Basil Chicken Thighs

This Thai-inspired chicken dish is both spicy and aromatic, offering a perfect mix of heat from chilies and the unique fragrance of fresh basil. With a quick stir-fry method, the chicken thighs are cooked in a flavorful sauce that highlights the essential Thai ingredients: fish sauce, lime, and chilies. It’s a vibrant, keto-friendly meal that’s ideal for lovers of bold, zesty dishes.

Ingredients:

• 4 boneless, skinless chicken thighs, cut into strips
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 2 tsp chili paste (or crushed red pepper flakes)
• 2 cloves garlic, minced
• 1 small red bell pepper, thinly sliced
• 1/2 onion, thinly sliced
• 1/2 cup fresh Thai basil leaves
• 1 tbsp coconut oil
• Salt to taste

Instructions:

1. In a small bowl, mix together fish sauce, soy sauce, lime juice, and chili paste. Set aside.
2. Heat coconut oil in a large skillet over medium-high heat. Add the garlic and onion, and sauté until softened and fragrant, about 2 minutes.
3. Add the chicken strips and cook, stirring occasionally, for 5-6 minutes until the chicken is fully cooked.
4. Add the red bell pepper and the sauce mixture to the pan, stirring to coat the chicken and vegetables. Let the sauce simmer for an additional 2-3 minutes.
5. Just before serving, stir in the fresh basil leaves and cook for another minute until the basil wilts.
6. Serve hot with a side of cauliflower rice or steamed vegetables for a complete keto meal.

The vibrant combination of fish sauce, lime, and chilies creates a bold, delicious flavor profile that is perfectly balanced with the freshness of basil. The slight heat from the chili paste and the fragrant basil will make this dish stand out. The tender chicken is infused with the zesty, savory sauce, making every bite a burst of flavor. This keto Thai basil chicken is not only incredibly flavorful but also simple and quick to make.

Keto Lemon-Ginger Chicken Thighs

This refreshing dish combines the zest of lemon and the warmth of ginger with juicy chicken thighs for a keto-friendly, low-carb meal. It’s light yet flavorful, offering a burst of citrus and spice without being overly heavy. Perfect for those who love a clean, tangy flavor profile while staying true to a ketogenic diet.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• Zest and juice of 1 lemon
• 2 tsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp soy sauce or tamari (for gluten-free)
• Salt and pepper to taste
• 1 tsp fresh thyme or rosemary (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix olive oil, lemon zest, lemon juice, grated ginger, garlic, soy sauce, salt, and pepper.
3. Place the chicken thighs in a baking dish and pour the marinade over them, making sure to coat the thighs evenly. You can marinate the chicken for 30 minutes or overnight for a more intense flavor.
4. Sprinkle fresh thyme or rosemary on top (if using).
5. Roast the chicken in the oven for 35-40 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
6. Garnish with chopped fresh parsley before serving.

The combination of lemon and ginger gives this dish a fresh, aromatic kick that perfectly complements the savory chicken. The skin crisps up beautifully in the oven, and the marinade infuses the meat with a tangy, slightly sweet flavor that enhances the richness of the chicken. This keto lemon-ginger chicken is a perfect light yet satisfying meal, offering a vibrant alternative to heavier, richer dishes.

Keto Korean BBQ Chicken Thighs

These keto Korean BBQ-style chicken thighs are marinated in a delicious, sugar-free version of the popular Korean BBQ sauce, bringing rich, smoky, and umami flavors to the table. The chicken is grilled to perfection, offering a crispy exterior and juicy interior, making it a fantastic low-carb dinner option.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp soy sauce or tamari (for gluten-free)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp chili paste or gochujang (optional)
• 1 tbsp erythritol or stevia (for sweetness)
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp toasted sesame seeds
• 1/4 cup green onions, chopped (for garnish)

Instructions:

1. In a bowl, combine soy sauce, sesame oil, rice vinegar, chili paste (if using), erythritol, garlic, and ginger to create the marinade.
2. Place the chicken thighs in a resealable bag or shallow dish and pour the marinade over the chicken. Refrigerate for at least 1 hour or up to 4 hours.
3. Preheat the grill to medium-high heat. Once hot, place the chicken thighs on the grill, skin-side down, and cook for 6-7 minutes per side or until the internal temperature reaches 165°F (74°C).
4. Remove the chicken from the grill and let it rest for 5 minutes.
5. Garnish with toasted sesame seeds and chopped green onions before serving.

The smoky flavor from grilling combined with the rich, sweet-savory marinade creates a mouthwatering experience in every bite. The gochujang (if used) adds a pleasant spice, while the sweetness from erythritol balances the heat. This keto Korean BBQ chicken is not only flavorful but also easy to make on the grill, giving it that authentic BBQ flavor without the added carbs.

Keto Sweet and Sour Chicken Thighs

This keto-friendly take on the classic sweet and sour chicken uses a sugar-free substitute for the typical sweetener, ensuring that it’s both flavorful and low-carb. The chicken is tender and juicy, coated in a tangy sauce that strikes a perfect balance between sweet, sour, and savory. It’s a delightful dish for those craving something vibrant and tasty.

Ingredients:

• 4 boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp olive oil
• 1/4 cup apple cider vinegar
• 2 tbsp soy sauce or tamari (for gluten-free)
• 1 tbsp erythritol or another keto sweetener
• 1 tbsp tomato paste
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp red pepper flakes (optional for heat)
• 1/4 cup bell peppers, chopped (optional for added crunch)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 6-8 minutes.
2. In a separate bowl, whisk together apple cider vinegar, soy sauce, erythritol, tomato paste, garlic powder, onion powder, red pepper flakes (if using), salt, and pepper.
3. Pour the sauce over the chicken and toss to coat. Reduce the heat to medium and let it simmer for 5-7 minutes, allowing the sauce to thicken and coat the chicken evenly.
4. If using, add chopped bell peppers in the last 2 minutes of cooking for extra crunch.
5. Garnish with fresh cilantro and serve hot.

This sweet and sour chicken offers a satisfying combination of tangy, sweet, and savory flavors that will transport you to a favorite Chinese takeout dish—without the carbs. The sauce thickens beautifully, giving the chicken a glossy, flavorful coating. If you enjoy the balance of sweet and tangy flavors, this keto sweet and sour chicken will become a favorite in your weeknight dinner rotation.

Keto Thai Red Curry Chicken Thighs

This rich and creamy Thai red curry chicken is packed with bold flavors from coconut milk, red curry paste, and a perfect blend of spices. The dish is both comforting and satisfying, offering a fragrant, keto-friendly twist on the traditional Thai curry. It’s an ideal choice for those who love bold flavors but need to keep their meals low-carb.

Ingredients:

• 4 boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tbsp coconut oil
• 2 tbsp red curry paste
• 1 can (14 oz) full-fat coconut milk
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tbsp tamari or soy sauce (for gluten-free)
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 tsp chili flakes (optional for heat)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• 1/4 cup chopped Thai basil (optional)

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add the chicken pieces and cook for 5-7 minutes, or until browned and cooked through.
2. Add red curry paste to the skillet and cook for another 1-2 minutes, allowing the paste to become fragrant.
3. Pour in the coconut milk, fish sauce, lime juice, tamari, turmeric, cumin, and chili flakes (if using). Stir to combine and bring the sauce to a simmer.
4. Cook the curry for 10-12 minutes, allowing the sauce to thicken and the flavors to meld together.
5. Season with salt and pepper to taste, then garnish with fresh cilantro and Thai basil before serving.

The rich coconut milk creates a luscious, creamy sauce that perfectly complements the warmth of the red curry paste and spices. This dish has a perfect balance of heat, tang, and richness, making it incredibly satisfying. Serve it with cauliflower rice for a complete keto meal. It’s a flavor-packed, comforting dish that will keep you coming back for more.

Keto Mongolian Chicken Thighs

These Mongolian-style chicken thighs are cooked in a savory and slightly sweet sauce, giving them a delicious combination of umami and mild sweetness, all while keeping the carbs low. The chicken is seared to crispy perfection, and the sauce coats the meat beautifully, making this a great keto-friendly alternative to the traditional Mongolian beef dish.

Ingredients:

• 4 boneless, skinless chicken thighs, thinly sliced
• 2 tbsp soy sauce or tamari (for gluten-free)
• 1 tbsp coconut aminos (for sweetness)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp erythritol or monk fruit sweetener
• 1/4 tsp black pepper
• 1/2 cup green onions, sliced (for garnish)
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. Heat sesame oil in a large skillet over medium-high heat. Add the chicken slices and cook for 6-8 minutes until browned and crispy. Remove the chicken from the skillet and set it aside.
2. In the same skillet, add garlic and ginger, and sauté for 1-2 minutes until fragrant.
3. Add soy sauce, coconut aminos, rice vinegar, erythritol, and black pepper. Stir well to combine and bring the sauce to a simmer.
4. Return the chicken to the skillet and toss it in the sauce until it’s evenly coated. Let the sauce simmer for another 3-5 minutes until it thickens slightly.
5. Garnish with green onions and sesame seeds before serving.

The savory depth of the soy sauce and the sweetness of the coconut aminos and erythritol create a delicious sauce that pairs beautifully with crispy chicken. The dish is savory and slightly sweet without any of the carbs found in traditional Mongolian beef. The green onions and sesame seeds add freshness and crunch, making it a complete, satisfying keto meal.

Keto Chinese Five-Spice Chicken Thighs

Chinese five-spice powder is a staple in Chinese cooking, and this recipe uses it to season juicy chicken thighs, creating a beautifully fragrant, well-balanced dish. The spices give the chicken a unique flavor, and the crispy skin seals in the moisture, making it an irresistible low-carb meal that’s both aromatic and comforting.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 tbsp Chinese five-spice powder
• 1 tbsp tamari or soy sauce (for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix Chinese five-spice powder, garlic powder, salt, and pepper. Rub this spice mixture all over the chicken thighs, making sure to coat both sides and under the skin.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the chicken thighs, skin-side down. Sear for 5-7 minutes until the skin is crispy and golden brown.
4. Flip the chicken over and transfer the skillet to the preheated oven. Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
5. Remove the chicken from the oven and drizzle with tamari and rice vinegar before serving. Garnish with fresh cilantro.

The Chinese five-spice powder adds a complex, aromatic depth of flavor that pairs perfectly with the rich, crispy chicken. The combination of tamari and rice vinegar creates a savory yet slightly tangy finish that enhances the overall taste. The crispy skin and tender meat make this dish a perfect, easy-to-make keto meal that’s both comforting and packed with flavor.

Keto Chinese Lemon Chicken Thighs

This zesty and savory keto Chinese lemon chicken features juicy chicken thighs marinated in a tangy lemon sauce, enhanced with soy sauce and a hint of sweetness. It’s a perfect balance of flavors, with a refreshing citrus kick that doesn’t compromise your keto diet. The tender chicken thighs absorb the sauce beautifully, making this dish a standout choice for a light, low-carb meal.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tbsp olive oil
• Zest and juice of 1 lemon
• 2 tbsp soy sauce or tamari (for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp erythritol or monk fruit sweetener
• 1 tsp garlic powder
• 1/4 tsp ground white pepper
• Fresh lemon slices (for garnish)
• Chopped green onions (for garnish)

Instructions:

1. In a bowl, whisk together lemon zest, lemon juice, soy sauce, rice vinegar, erythritol, garlic powder, and white pepper.
2. Place the chicken thighs in a resealable bag or shallow dish and pour the marinade over them. Refrigerate for at least 1 hour or overnight for deeper flavor.
3. Heat olive oil in a skillet over medium heat. Once hot, add the marinated chicken thighs and cook for 6-7 minutes per side, or until fully cooked and golden brown.
4. Remove the chicken from the skillet and set it aside. Pour the remaining marinade into the skillet and bring to a simmer. Let the sauce thicken for 2-3 minutes.
5. Drizzle the sauce over the chicken and garnish with fresh lemon slices and chopped green onions before serving.

This Chinese lemon chicken is wonderfully fragrant with the bright citrus notes that contrast perfectly with the savory depth of soy sauce. The crispy chicken thighs absorb the tangy sauce, creating a satisfying meal that’s both light and filling. It’s an ideal dish for those craving a refreshing yet flavorful keto-friendly chicken recipe.

Keto Kung Pao Chicken Thighs

This keto Kung Pao chicken takes the classic Chinese stir-fry dish and transforms it into a low-carb delight. The rich sauce made from soy sauce, vinegar, and a sweetener of your choice coats the tender chicken thighs, while the peanuts add a delightful crunch. With just the right amount of spice and heat, this dish is a great choice for anyone looking to enjoy Chinese takeout flavors while sticking to a ketogenic lifestyle.

Ingredients:

• 4 boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp olive oil
• 1/4 cup soy sauce or tamari (for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp erythritol or monk fruit sweetener
• 1 tbsp chili paste or Sriracha (for heat)
• 2 cloves garlic, minced
• 1/4 cup roasted peanuts
• 1/2 red bell pepper, chopped
• 1/4 cup green onions, chopped
• 1/2 tsp sesame oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 6-8 minutes until golden and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add garlic and red bell pepper. Sauté for 2-3 minutes until softened and fragrant.
3. In a bowl, mix together soy sauce, rice vinegar, erythritol, chili paste, and sesame oil. Pour this mixture into the skillet and bring to a simmer.
4. Return the chicken to the skillet and toss to coat with the sauce. Stir in roasted peanuts and green onions. Cook for another 2-3 minutes, allowing the sauce to thicken.
5. Season with salt and pepper to taste, then serve hot.

The bold flavors of this keto Kung Pao chicken are a perfect balance of savory, spicy, and slightly sweet. The peanuts add a satisfying crunch that complements the tender chicken and the tangy sauce. With the perfect amount of heat and flavor, this is a keto-friendly take on the popular Chinese dish, sure to satisfy your cravings without the carbs.

Keto Japanese Yakitori Chicken Thighs

Yakitori, a Japanese-style grilled chicken, is a deliciously simple and savory dish that’s typically served on skewers. This keto-friendly version uses a sugar-free marinade made with soy sauce, mirin, and a touch of sweetness from a low-carb sweetener, giving you a flavorful meal that’s both light and satisfying. The grilled chicken thighs remain juicy and tender, with a rich glaze that makes each bite irresistible.

Ingredients:

• 4 boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp soy sauce or tamari (for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp erythritol or monk fruit sweetener
• 1 tbsp sesame oil
• 1 clove garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp mirin (optional for a slightly sweet flavor)
• 1 tbsp sesame seeds (for garnish)
• 1/4 cup chopped green onions (for garnish)

Instructions:

1. In a bowl, whisk together soy sauce, rice vinegar, erythritol, sesame oil, garlic, ginger, and mirin.
2. Place the chicken pieces in a resealable bag or shallow dish and pour the marinade over them. Let it marinate for at least 30 minutes, or up to 2 hours for more flavor.
3. Preheat a grill or grill pan to medium-high heat. Thread the marinated chicken pieces onto skewers.
4. Grill the chicken skewers for 3-4 minutes per side, or until fully cooked through and lightly charred.
5. Remove the chicken from the skewers and drizzle with the remaining marinade. Garnish with sesame seeds and chopped green onions before serving.

This keto Japanese yakitori is a wonderfully flavorful dish that captures the essence of Japanese grilling. The sweet-savory marinade gives the chicken a deep umami flavor, while the grilling imparts a delicious smoky char. It’s perfect for anyone craving grilled chicken with rich, aromatic flavors, all while staying within keto guidelines.

Keto Spicy Sichuan Chicken Thighs

This Keto Spicy Sichuan Chicken Thighs recipe brings the heat with the bold, numbing flavors of Sichuan peppercorns and chili oil, perfectly paired with tender chicken thighs. The richness of the chicken is balanced by the spicy, aromatic sauce, creating a delightful dish that’s both savory and spicy. This recipe is perfect for spice lovers who want to add a little extra kick to their keto meals.

Ingredients:

• 4 boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp olive oil
• 2 tbsp soy sauce or tamari (for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp chili oil
• 1 tbsp Sichuan peppercorns, crushed
• 1 tbsp ginger, minced
• 2 cloves garlic, minced
• 1/2 tsp ground chili flakes (optional for extra heat)
• 1 tbsp sesame oil
• 1/4 cup green onions, chopped (for garnish)
• Fresh cilantro (for garnish)

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Add the chicken pieces and cook for 6-8 minutes, or until browned and fully cooked. Remove the chicken and set aside.
2. In the same skillet, add the Sichuan peppercorns, ginger, garlic, and chili flakes (if using), cooking for 1-2 minutes until fragrant.
3. Add soy sauce, rice vinegar, chili oil, and sesame oil to the skillet, stirring well to combine.
4. Return the chicken to the skillet and toss to coat evenly in the sauce. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
5. Garnish with chopped green onions and fresh cilantro before serving.

The spicy and numbing heat from the Sichuan peppercorns, combined with the rich chili oil, gives this dish a satisfying, bold flavor profile that will appeal to anyone who loves a little heat. The juicy chicken thighs soak up the spicy sauce, creating a tantalizing dish that’s full of flavor and completely keto-friendly.

Keto Vietnamese Lemongrass Chicken Thighs

This aromatic dish features juicy chicken thighs marinated in a fragrant lemongrass and garlic mixture. The flavors of lemongrass, garlic, and fish sauce combine to create a vibrant, fresh, and savory dish that’s low-carb and full of flavor. Perfect for anyone who enjoys Vietnamese cuisine, this recipe is easy to make and brings the refreshing flavors of lemongrass straight to your table.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tbsp olive oil
• 2 stalks lemongrass, finely chopped (or 1 tbsp lemongrass paste)
• 3 cloves garlic, minced
• 2 tbsp fish sauce
• 1 tbsp coconut aminos (for sweetness)
• 1 tbsp lime juice
• 1 tsp ground turmeric
• 1/4 tsp black pepper
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for garnish)

Instructions:

1. In a bowl, combine lemongrass, garlic, fish sauce, coconut aminos, lime juice, turmeric, and black pepper. Mix well to form the marinade.
2. Place the chicken thighs in a shallow dish and pour the marinade over the chicken. Refrigerate for at least 30 minutes or up to 4 hours.
3. Heat olive oil in a skillet over medium-high heat. Add the marinated chicken thighs and cook for 6-8 minutes per side, until the chicken is browned and fully cooked.
4. Remove from heat and let the chicken rest for a few minutes before serving.
5. Garnish with chopped cilantro and lime wedges for added freshness.

This Keto Vietnamese Lemongrass Chicken has an incredible depth of flavor with the tangy, fresh kick from lemongrass and lime. The marinade perfectly infuses the chicken with its fragrant profile, and the lime and cilantro add a refreshing touch. The result is a bright, flavorful, and satisfying meal that’s entirely low-carb.

Keto Teriyaki Chicken Thighs

A keto twist on the classic Japanese teriyaki, this dish uses a sugar-free teriyaki sauce made with coconut aminos and sweeteners to create a rich, savory-sweet flavor profile. The chicken thighs are tender and juicy, and the homemade teriyaki glaze gives them a glossy, mouth-watering finish. This dish is a deliciously low-carb alternative to a traditional teriyaki dinner.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1/4 cup coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp tamari or soy sauce (for gluten-free)
• 1 tbsp erythritol or monk fruit sweetener
• 1 tsp garlic powder
• 1 tsp ginger powder
• 1/4 tsp ground pepper
• 1 tbsp sesame seeds (for garnish)
• Chopped green onions (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 6-7 minutes per side, or until golden brown and cooked through.
2. In a small bowl, combine coconut aminos, rice vinegar, tamari, erythritol, garlic powder, ginger powder, and ground pepper. Stir until well mixed.
3. Once the chicken is cooked, pour the teriyaki sauce into the skillet and cook for another 2-3 minutes, allowing the sauce to thicken and coat the chicken.
4. Remove the chicken from the skillet and drizzle with any remaining sauce. Garnish with sesame seeds and chopped green onions before serving.

The homemade teriyaki sauce is savory, slightly sweet, and perfectly coats the chicken thighs, infusing them with rich flavor. The sesame seeds add a touch of crunch, and the green onions provide a fresh contrast to the sweetness of the glaze. This keto teriyaki chicken is a fantastic, low-carb alternative to traditional teriyaki dishes.

Keto Korean BBQ Chicken Thighs

Korean BBQ chicken thighs are packed with savory and slightly sweet flavors from a marinade of soy sauce, garlic, ginger, and sesame oil. This keto version swaps sugar for erythritol, keeping the flavor intact while remaining low-carb. The marinade ensures the chicken stays juicy and tender, and grilling or pan-frying gives it a smoky finish that’s sure to impress.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tbsp soy sauce or tamari (for gluten-free)
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp rice vinegar
• 1 tbsp erythritol or monk fruit sweetener
• 1 tbsp sesame seeds (for garnish)
• 1/4 cup green onions, chopped (for garnish)
• 1 tsp gochujang (optional, for a spicy kick)

Instructions:

1. In a bowl, combine soy sauce, sesame oil, garlic, ginger, rice vinegar, erythritol, and gochujang (if using). Whisk well to create the marinade.
2. Place the chicken thighs in a resealable bag or shallow dish, and pour the marinade over the chicken. Let it marinate in the refrigerator for at least 1 hour or overnight for more flavor.
3. Preheat a grill or grill pan over medium-high heat. Grill the chicken thighs for about 6-7 minutes per side, or until they reach an internal temperature of 165°F (74°C).
4. Remove the chicken from the grill and let it rest for a few minutes.
5. Garnish with sesame seeds and chopped green onions before serving.

The combination of sesame oil, garlic, and ginger creates a rich, savory marinade, while the gochujang adds a subtle heat. The grilled chicken takes on a smoky flavor that pairs wonderfully with the sweetness from erythritol, making it a delicious, low-carb alternative to traditional Korean BBQ.

Keto Japanese Chicken Katsu

Katsu is a popular Japanese dish that typically features breaded and fried chicken, but this keto version uses a low-carb coating, making it just as crispy and satisfying without the carbs. A simple, keto-friendly sauce made with tamari and erythritol complements the crunchy chicken, delivering a delicious meal that’s perfect for a low-carb diet.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 2 eggs, beaten
• 2 tbsp olive oil or coconut oil (for frying)
• 2 tbsp tamari or soy sauce (for gluten-free)
• 1 tbsp erythritol or monk fruit sweetener
• 1 tsp rice vinegar
• 1/4 tsp ground ginger
• Chopped green onions (for garnish)

Instructions:

1. In a shallow bowl, mix together almond flour, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper.
2. Dip each chicken thigh into the beaten eggs, then coat in the almond flour mixture, pressing gently to ensure it sticks.
3. Heat the olive oil in a skillet over medium-high heat. Fry the chicken thighs for 5-6 minutes per side until golden brown and crispy. Remove from the skillet and drain on paper towels.
4. In a small bowl, whisk together tamari, erythritol, rice vinegar, and ground ginger to create the sauce.
5. Drizzle the sauce over the crispy chicken and garnish with chopped green onions before serving.

This keto-friendly Japanese Chicken Katsu is crispy and satisfying with its almond flour coating. The rich, savory katsu sauce adds a delicious umami flavor, and the chicken stays juicy inside the crispy crust. It’s a perfect alternative for anyone craving traditional chicken katsu on a low-carb diet.

Keto Thai Basil Chicken Thighs

Thai Basil Chicken (Gai Pad Krapow) is a flavorful, aromatic stir-fry dish made with ground chicken, but this version uses juicy chicken thighs, creating a tender and delicious meal. The combination of Thai basil, fish sauce, and chili creates a spicy yet savory dish that’s fresh and bold in flavor, making it a perfect keto-friendly dinner.

Ingredients:

• 4 boneless, skinless chicken thighs, chopped into bite-sized pieces
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 3 cloves garlic, minced
• 1-2 Thai bird’s eye chilies, minced (optional for extra heat)
• 2 tbsp fish sauce
• 1 tbsp coconut aminos
• 1 tsp erythritol or monk fruit sweetener
• 1/2 cup fresh Thai basil leaves (plus extra for garnish)
• 1 lime, cut into wedges (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 6-8 minutes until browned and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add garlic, chilies (if using), and red bell pepper. Cook for 2-3 minutes until fragrant and softened.
3. Add fish sauce, coconut aminos, and erythritol, stirring to combine. Return the chicken to the skillet and toss everything together to coat.
4. Stir in fresh Thai basil and cook for another 2 minutes, allowing the basil to wilt.
5. Serve the dish garnished with additional basil leaves and lime wedges for an extra burst of freshness.

Keto Thai Basil Chicken is a delightful combination of savory, spicy, and aromatic flavors. The fresh basil adds a wonderful fragrance that complements the heat from the chilies and the richness from the chicken. The fish sauce and coconut aminos provide the necessary depth of flavor, making this a satisfying and low-carb meal that’s sure to please anyone craving Thai food.

Keto Thai Green Curry Chicken Thighs

This Keto Thai Green Curry Chicken Thighs recipe is an aromatic and flavorful dish with rich, creamy coconut milk, and spicy green curry paste. The chicken thighs soak up the curry sauce, making them incredibly tender, while the balance of heat from the curry paste and creaminess from the coconut milk offers a perfectly satisfying low-carb meal. This dish is a great way to indulge in Thai flavors while keeping your carb count low.

Ingredients:

• 4 boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp coconut oil
• 2 tbsp green curry paste
• 1 can (14 oz) full-fat coconut milk
• 1/2 cup chicken broth
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp erythritol or monk fruit sweetener
• 1/4 tsp ground turmeric
• 1/4 cup fresh basil, chopped
• 1/4 cup chopped cilantro (for garnish)
• Lime wedges (for garnish)

Instructions:

1. Heat coconut oil in a large skillet over medium-high heat. Add chicken thighs and cook for 6-8 minutes until browned on all sides.
2. Stir in green curry paste and cook for 1-2 minutes until fragrant.
3. Pour in coconut milk, chicken broth, fish sauce, lime juice, erythritol, and ground turmeric. Stir everything to combine.
4. Reduce the heat and simmer for 10-15 minutes, allowing the chicken to absorb the flavors and the sauce to thicken.
5. Garnish with fresh basil, cilantro, and lime wedges before serving.

This Keto Thai Green Curry Chicken is a comforting and rich dish, perfect for those who love spicy, creamy curry with a depth of flavor. The coconut milk gives the sauce a silky texture, while the green curry paste provides a vibrant, spicy kick that works wonderfully with the tender chicken thighs. A true keto-friendly delight!

Keto Chinese Five-Spice Chicken Thighs

Chinese Five-Spice Chicken Thighs is a flavorful dish that uses the aromatic blend of Chinese five-spice powder, which consists of star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds. The spices give the chicken a warm, slightly sweet flavor, while the soy sauce and garlic provide a savory base. This dish is perfect for anyone looking to enjoy a rich, spice-filled meal that adheres to keto principles.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 tbsp olive oil
• 2 tbsp soy sauce or tamari (for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp Chinese five-spice powder
• 1/2 tsp garlic powder
• 1/4 tsp ground black pepper
• 1 tbsp sesame oil
• 2 tbsp green onions, chopped (for garnish)
• 1 tsp sesame seeds (for garnish)

Instructions:

1. In a small bowl, combine soy sauce, rice vinegar, Chinese five-spice powder, garlic powder, black pepper, and sesame oil.
2. Place chicken thighs in a resealable bag or shallow dish and pour the marinade over them. Let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a more intense flavor.
3. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and cook for 6-8 minutes per side, until golden and fully cooked.
4. Remove from the skillet and let rest for a few minutes.
5. Garnish with chopped green onions and sesame seeds before serving.

The rich blend of five-spice powder makes this Chinese chicken thigh dish deeply aromatic and flavorful. The combination of soy sauce and sesame oil creates a savory base while the spice mix adds a hint of sweetness and warmth. This dish is a perfect low-carb option that’s full of bold flavors, ideal for a keto-friendly dinner.

Keto Filipino Adobo Chicken Thighs

Filipino Adobo is a beloved dish made with chicken marinated in a vinegar and soy sauce mixture. This keto version keeps the heart of the dish intact by eliminating sugar and opting for a low-carb sweetener like erythritol. The chicken thighs soak up the tangy, savory marinade, making them tender and flavorful. It’s a comforting and satisfying meal, perfect for anyone craving authentic Filipino flavors while sticking to a ketogenic lifestyle.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 2 tbsp olive oil
• 1/4 cup soy sauce or tamari (for gluten-free)
• 1/4 cup apple cider vinegar
• 1 tbsp erythritol or monk fruit sweetener
• 4 cloves garlic, smashed
• 2 bay leaves
• 1/2 tsp black pepper
• 1/2 tsp whole peppercorns
• 1/2 cup water
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large bowl, combine soy sauce, apple cider vinegar, erythritol, garlic, bay leaves, black pepper, and whole peppercorns. Mix well and place the chicken thighs into the marinade. Let it marinate for at least 30 minutes or overnight in the refrigerator for deeper flavor.
2. Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken thighs and cook for about 5-7 minutes per side, until browned.
3. Add the marinade and water to the skillet, bringing it to a simmer. Cover and cook for 20-25 minutes, until the chicken is fully cooked and tender.
4. Remove the chicken from the skillet and simmer the sauce uncovered for another 5 minutes to reduce slightly.
5. Serve the chicken with the sauce and garnish with fresh cilantro.

Keto Filipino Adobo Chicken Thighs is a comforting and flavorful dish, where the tangy vinegar and savory soy sauce combine beautifully with the rich chicken thighs. The absence of sugar doesn’t sacrifice any flavor—erythritol ensures a perfect balance of tanginess and sweetness. This dish will transport your taste buds to the Philippines, offering an authentic experience that’s low-carb and satisfying.

Note: More recipes are coming soon!