Low Carb Spicy Barbecue Chicken Thighs - Slender Kitchen
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Low Carb Spicy Barbecue Chicken Thighs

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244
Calories 
8g
Carbs 
8g
Fat 
30g
Protein 
5
Weight Watchers® SmartPoints™
(6 PointsPlus®)

Recipes Content

Recipe

Lately I have been all about boneless skinless chicken thighs. I find they are so much more flavorful than traditional chicken breasts and they stay moist and tender.  One of my favorite ways to prepare them is in a simple homemade spicy barbecue sauce that's spiked with my of my favorite hot sauces - Sriracha.  You can make the sauce as spicy or mild as you like and could even leave it out if you just wanted an Asian style barbecue sauce.  I also sometimes add minced ginger, which adds a terrific spice and flavor. 

And the leftovers?  Don't even get me started.  They are delicious in salads, tacos, lettuce wraps, and sandwiches.  Toss it with some mandarin oranges, edamame, crispy Romaine, and scallions for one killer Asian Chicken salad.

Prep Time

Low Carb Spicy Barbecue Chicken Thighs

11
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

5
  • 1.67 lbs. skinless, boneless chicken thighs
  • 1/3 cup low sodium soy sauce (GF if needed)
  • 1 U shallot, minced
  • 2.5 tbsp. apple cider vinegar
  • 2 U packets Stevia (or more to taste, use honey for Paleo)
  • 1/3 cup ketchup, no sugar added (Paleo approved)
  • 2 tbsp. cilantro, minced
  • 1/2 tbsp. Sriracha (or more)
  • 2 U garlic cloves, minced
  • 1 tbsp. sesame oil

Nutritional Facts

Serving Size: 
6 oz. and 2 tbsp. sauce
Amount Per Serving
Calories 244
Calories from Fat 25
% Daily Value *
Total Fat 8g
4%
Saturated Fat 2g
2%
Monounsaturated Fat 2g
0%
Polyunsaturated Fat 1g
0%
Cholesterol 132mg
0%
Sodium 1 007mg
44%
Total Carbohydrate 8g
3%
Dietary Fiber 1g
3%
Sugars 5g
Protein 30g

Directions

  1. In a non-reactive bowl combine the soy sauce, shallots, vinegar, Stevia, ketchup, cilantro, Sriracha, garlic, and sesame oil.
  2. Add to a large ziploc bag and add the chicken thighs. Refrigerate for at least 3 hours, overnight is even better.
  3. Grilling: Preheat the grill on high. Remove the chicken from the marinade and pour the remaining marinade into a small saucepan. Boil for 10 minutes to create a sauce. Grill on high for 4 minutes on each side, keeping the grill closed. Serve with sauce.
  4. Broiling: Preheat the broiler. Remove the chicken from the marinade and place on a baking sheet covered with foil and sprayed with cooking spray. Pour the remaining marinade into a small saucepan. Boil for 10 minutes to create a sauce. Broil for 5 minutes per side or until cooked through.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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