This Sticky Chicken Thighs recipe with a Low Carb Sauce is sweet and tender with an optional spicy kick. A perfect low-carb keto recipe that is also gluten-free and diabetic-friendly. Serve with this delicious Cilantro Lime Cauliflower Rice Recipe on the side.
This Asian-inspired low-carb sticky chicken recipe reminds me of several of my other low carb dishes like this Low Carb Hoisin Beef Bowl Recipe. These recipes also come to mind when enjoying this dish - Keto Bourbon Chicken, Moo Shu Beef, Low Carb Asian BBQ Brussels Sprouts and these Low Carb Chicken Lettuce Wraps. For another chicken recipe you must try this Low Carb Swiss Chicken Casserole recipe.
Jump To:
5 reasons why you'll love this recipe
- Low Carb Goodness: With its low-carb sauce for chicken and carefully selected ingredients, this recipe keeps your carb intake in check (just 2g of carbs per chicken thigh)
- Diabetic Friendly: Perfect for those managing diabetes, crafted with diabetic-friendly ingredients.
- Gluten-Free: Free from gluten, this recipe caters to those with gluten sensitivities or celiac disease.
- Healthy and Easy: Packed with wholesome ingredients and simple preparation steps.
- Keto-Friendly: Tailored for those following a ketogenic diet, providing a tasty option that aligns with your low-carb lifestyle.
Ingredients Needed
Some ingredients have affiliate links
- Chicken thighs: Tender and juicy, the star of this dish, providing a rich flavor and succulent texture.
- Soy sauce (gluten-free): Adds depth of flavor and savory umami. Alternatively, you can use Coconut Aminos or Tamari Sauce.
- Dijon mustard: Enhances the flavor profile with a tangy kick.
- Brown sweetener (Swerve or Monkfruit): Provides a natural sweetness without the added carbs of traditional sugar.
- Fresh ginger: Infuses the dish with a subtle warmth and aromatic flavor.
- Garlic: Adds depth and complexity to the sauce.
- Sriracha (optional): Offers a hint of heat for those who enjoy a spicy kick.
See the printable recipe card at the bottom of this post for a complete list of ingredients and measurements.
Steps by step instructions
How to make low carb sticky chicken?
STEP 1: Make the Low Carb Sauce for Chicken
In a large bowl add the soy sauce, dijon mustard, brown sweetener, ginger, garlic and sriracha (if using). Whisk all the ingredients together until well combined.
STEP 2: Coat and Marinate
Add the chicken thighs to the bowl and toss the thighs until well coated. Cover with plastic wrap and allow it to marinate in the fridge for one hour.
After one hour remove the chicken from the fridge and place them in a baking dish. Pour the marinade over the chicken thighs.
STEP 3: Bake
Bake the chicken in a preheated oven at 400°F (200°C) for 45 minutes.
Once golden brown and crispy on the outside, remove from the oven and serve. Enjoy your low-carb sticky chicken!
- Chicken should be cooked to an internal temperature of 165°F (75°C) to ensure it is safe to eat.
What to serve with this sticky chicken?
Alongside this delicious chicken dish, consider serving sautéed asparagus for a vibrant and nutritious side.
Additionally, you can complement the dish with a side of cauliflower rice or a crispy green salad for a well-rounded and satisfying meal.
Top Tip
To achieve perfectly crispy chicken skin, make sure to pat the chicken thighs dry with paper towels before marinating and cooking. This helps remove excess moisture, allowing the skin to crisp up nicely in the oven or on the grill.
Recipe variations
Enjoy some variations of this recipe to change up these low carb chicken thighs.
- Lemon Herb Chicken Thighs: Instead of the soy sauce-based marinade, try marinating the chicken thighs in fresh lemon juice with olive oil, fresh minced garlic, and herbs like rosemary, thyme, and parsley.
- Spicy Chipotle Chicken Thighs: Swap out the soy sauce for chipotle peppers in adobo sauce. Blend the chipotle peppers with a bit of olive oil, lime juice, garlic, and a touch of sweetener.
- Garlic Parmesan Chicken Thighs: Create a deliciously cheesy coating for your chicken thighs by combining grated Parmesan cheese with minced garlic, dried Italian herbs, and a sprinkle of almond flour or crushed pork rinds for added crunch.
Storage
To store leftover chicken thighs with low-carb sauce, cool them to room temperature before transferring to an airtight container and refrigerating for up to 3-4 days.
When reheating, bake them covered in aluminum foil at 350°F (175°C) for 10-15 minutes until heated through, ensuring the internal temperature reaches 165°F (74°C) before serving.
Frequently asked questions
While bone-in, skin-on chicken thighs provide extra flavor and juiciness, you can certainly use boneless, skinless thighs if preferred. Just adjust the cooking time accordingly, as they may cook faster than bone-in thighs.
Yes, you can freeze the chicken thighs after they've been cooked and cooled. Place them in a freezer-safe container or zip-top bag, removing as much air as possible to prevent freezer burn.
They can be stored in the freezer for up to 2-3 months. To reheat, thaw them overnight in the refrigerator before reheating using your preferred method.
Yes, you can definitely reheat the chicken thighs in the air fryer instead of the oven for a quick and convenient option. Simply preheat your air fryer to 350°F (175°C), place the chicken thighs in the basket in a single layer, and reheat for about 5-8 minutes until heated through. Keep an eye on them to avoid overcooking, and ensure they reach an internal temperature of 165°F (74°C) before serving.
Hungry for more?
Subscribe to my newsletter and follow along on Facebook, YouTube and Instagram for all of the latest updates.
Recipe Card
Sticky Chicken Thighs with a Low Carb Sauce
RECIPE VIDEO
Ingredients
- ¼ cup gluten free soy sauce or coconut aminos/tamari sauce
- 1 teaspoon dijon mustard
- 2 tablespoon brown sweetener swerve or monkfruit
- 1 tablespoon fresh ginger minced
- 1 garlic clove minced
- 1 tablespoon sriracha optional
- 4 chicken thighs patted dry
Instructions
- In a large bowl, combine soy sauce, dijon mustard, brown sweetener, ginger, garlic, and optional sriracha. Whisk until smooth.¼ cup gluten free soy sauce, 1 teaspoon dijon mustard, 2 tablespoon brown sweetener, 1 tablespoon fresh ginger, 1 garlic clove, 1 tablespoon sriracha
- Add chicken thighs to the bowl and toss to coat evenly with the sauce. Cover with plastic wrap and refrigerate for 1 hour.4 chicken thighs
- Preheat oven to 400°F (200°C). After marinating, transfer chicken thighs to a baking dish. Pour any remaining marinade over the chicken.
- Bake chicken in the preheated oven for 45 minutes, or until golden brown and crispy.
- Once cooked through (to an internal temperature of 165°F/75°C), remove chicken from oven. Serve immediately and enjoy your flavorful low-carb sticky chicken!
Notes
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Oscar Chimenti says
Love this recipe