KETO KOREAN BBQ CHICKEN THIGHS (CRISPY & SPICY)

Keto Korean Bbq Chicken Thighs (Crispy & Spicy)

A flavor-packed, one-pan keto dinner that delivers authentic Korean BBQ taste without the carbs.

KEY INFO:

• Prep Time: 15 minutes (+ 2-8 hours marinating)
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes (excluding marinade time)
• Servings: 4
• Calories: 385 per serving
• Fat: 28g
• Protein: 31g
• Net Carbs: 4g
• Difficulty: Easy
• Tags: Keto, Low-Carb, Gluten-Free

EQUIPMENT NEEDED:

• Large mixing bowl
• Baking dish or cast iron skillet
• Tongs
• Meat thermometer
• Alternative: Outdoor grill can replace oven cooking

INGREDIENTS:

For the Chicken:

• 4-6 bone-in, skin-on chicken thighs (1.5-2 lbs/680-900g)
• Salt and pepper to taste

For the Marinade:

• 3 tbsp sugar-free gochujang paste (45ml)
• 2 tbsp monk fruit sweetener (30g)
• ¼ cup coconut aminos (60ml) [or tamari]
• 2 tbsp sesame oil (30ml)
• 2 tbsp rice vinegar (30ml) [or apple cider vinegar]
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp gochugaru flakes (optional)

Garnish:

• Sliced green onions
• Toasted sesame seeds

METHOD:

1. Pat chicken thighs completely dry with paper towels
2. Season generously with salt and pepper
3. In a large bowl, whisk together all marinade ingredients until well combined
4. Add chicken thighs to marinade, coating thoroughly
5. Cover and refrigerate for 2-8 hours (minimum 2 hours for best flavor)
6. Preheat oven to 425°F (220°C)
7. Remove chicken from marinade, reserving liquid
8. Place chicken skin-side up in baking dish
9. Bake for 25-30 minutes until internal temperature reaches 165°F (74°C)
10. Brush with reserved marinade at the 20-minute mark
11. Optional: Broil for 2-3 minutes for extra crispy skin

CRUCIAL TIPS:

• Never skip drying the chicken – wet skin won’t crisp
• Room temperature chicken cooks more evenly
• Don’t flip during cooking for crispiest skin
• Let rest 5-10 minutes before serving

STORAGE & SCALING:

• Keeps 3 days refrigerated
• Freezes well for up to 3 months
• Double recipe using same cooking time
• Reheat in oven at 350°F (175°C) for 10-15 minutes

COMMON MISTAKES:

• Overcrowding the pan
• Opening oven too frequently
• Skipping the marinating time
• Using cold chicken straight from fridge

VARIATIONS:

• Spicy: Add extra gochugaru flakes
• Milder: Reduce gochujang by half
• Quick Version: Use boneless thighs (reduce cooking time by 5-7 minutes)
• Grilled: Cook on medium-high heat, 5-7 minutes per side