This cilantro chicken dish is super low in carbohydrates! Tender chicken is marinated in a fragrant coconut cilantro mixture, then grilled to perfection.
This post may contain affiliate links.
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!
Keto Cilantro Chicken
This cilantro chicken dish is super low in carbohydrates! Tender chicken is marinated in a fragrant coconut cilantro mixture, then grilled to perfection.
Ingredients
- ¼ cup fresh cilantro leaves
- 2 tbs lime juice
- 2 tbs soy sauce (or tamari)
- 1 tbs ginger paste
- 1 tsp garlic paste
- 1 serrano or jalapeño pepper, deseeded and roughly diced, optional
- ½ cup unsweetened canned coconut milk
- 1 lb skinless, boneless chicken thighs (about 6)
- salt and black pepper
- cilantro sprigs, to garnish
Instructions
- Prepare the marinade by adding the cilantro, garlic, ginger, lime juice, soy sauce, and pepper (if using) to a small food processor, and blend until smooth.
- Stir in the coconut milk, and pour it over the chicken. 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. Season with salt and black pepper.
- 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.
Notes
2.6g net carbs per serving (two thighs and a third of the reduced marinade)
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield 3 Serving Size Two thighsAmount Per Serving Calories 286Total Fat 14gSaturated Fat 4.6gCholesterol 184mgSodium 990mgCarbohydrates 2.9gNet Carbohydrates 2.6gFiber 0.3gSugar 0.3gProtein 38g