This cilantro chicken dish is super low in carbohydrates! Tender chicken is marinated in a fragrant coconut cilantro mixture, then grilled to perfection.

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I had originally planned to cook this chicken dish outside on the grill, but April in the Midwest was NOT on my side, because we got a whole bunch of snow! So I used a grill pan instead, which was fine, but if you can grill the chicken it would be even better!

This dish doesn't really have any specific cuisine to it - although it does lean towards Asian flavors with the coconut and (of course!) cilantro. But the marinade is flavorful and yet subtle, so it isn't overpowering. I've used chicken thighs for this recipe, but of course you can use chicken breasts if you prefer - just adjust the cooking time as needed.

How to Make Keto Cilantro Chicken

Prepare the marinade by adding fresh cilantro leaves, garlic paste, ginger paste, lime juice, and soy sauce to a small food processor, and blend until smooth. You could also add a deseeded serrano or jalapeño pepper in if you wanted to add some heat!

Stir in some canned unsweetened coconut milk, and pour it over some boneless, skinless, chicken thighs.

Cover and marinate in the fridge for at least an hour. Preheat a grill or grill pan over a medium-high heat, and cook the chicken until cooked through, turning as needed.

Meanwhile, bring the marinade to a boil and allow it to reduce. Do NOT skip this step if you want to serve the marinade as a sauce.

Transfer the cooked chicken to a serving plate, and pour the reduced marinade over. Garnish with cilantro sprigs.

Check out all my low carb chicken recipes!

📖 Recipe

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