HAWAIIAN STYLE TERIYAKI CHICKEN

Key Points to Consider

1. Choosing Sweeteners: Opt for sugar-free sweeteners like erythritol, monk fruit, or allulose, which mimic the sweetness of traditional teriyaki sauce without adding carbs. Be mindful of the amount to achieve the right balance of sweetness.
2. Marinating Time: For the best flavor, marinate the chicken for at least 30 minutes, but overnight marination will yield even more tender and flavorful results.
3. Cooking Method: While grilling is a traditional and flavorful method, the chicken can also be baked or pan-fried, making it versatile for different kitchen setups.
4. Thickening the Sauce: Since low-carb sauces don’t thicken with sugar, use xanthan gum or konjac flour to achieve the desired consistency without adding carbs.

Tips and Tricks

• Use Thighs for Juiciness: Chicken thighs are preferred for this recipe as they stay moist and tender during cooking. They also absorb the marinade better than chicken breasts.
• Baste While Grilling: When grilling, baste the chicken with extra marinade to keep it moist and enhance the flavor. Make sure to boil the marinade first if it was in contact with raw chicken.
• Adjust Sweetness: Taste the marinade before adding the chicken. Adjust the sweetness to your preference by adding more sweetener or balancing with extra vinegar or lime juice.
• Garnish for Freshness: Fresh garnishes like chopped green onions, sesame seeds, or even a squeeze of lime can elevate the dish and add a burst of color and flavor.

Ingredients

• 1.5 lbs (about 700 g) boneless, skinless chicken thighs
• 1/3 cup tamari or coconut aminos (for a soy-free option)
• 1/4 cup sugar-free sweetener (erythritol, monk fruit, or allulose)
• 1/4 cup rice vinegar or apple cider vinegar
• 2 tablespoons sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 teaspoon xanthan gum (optional, for thickening)
• 1 tablespoon sesame seeds (for garnish)
• Chopped green onions (for garnish)
• Salt and pepper to taste