LOW CARB KOREAN BBQ CHICKEN WITH STICKY CHILLI LIME
Rated 5.0 stars by 1 users
Calories
520
Sticky Korean BBQ chicken served over Qetoe Rice. Low carb, high protein comfort food with bold chilli lime flavour.
Ingredients
-
• 2 packets Qetoe Rice
-
• 1 kg boneless, skinless chicken thighs
-
• 3 tbsp gochujang
-
• 1½ tbsp light soy sauce or tamari
-
• 1 tbsp rice vinegar
-
• 1 tbsp monk fruit or erythritol blend
-
• 1 tbsp sesame oil
-
• 3 cloves garlic, finely grated
-
• 1 tsp grated ginger
-
• 1 tsp lime zest
-
• 1 tbsp fresh lime juice
-
• ½ tsp white pepper
-
• Cucumber ribbons
-
• Spring onion, finely sliced
-
• Toasted sesame seeds
Directions
Mix all marinade ingredients until smooth. Add chicken and coat well. Cover and refrigerate at least 3 hours or overnight for best flavour.
Preheat oven grill to high. Line a tray with foil and place a wire rack on top. Lightly spray with oil.
Place chicken smooth side down and grill for 5 to 7 minutes until lightly charred.
Turn over, brush with remaining marinade and grill another 8 to 12 minutes until caramelised and cooked through. Internal temperature should reach 75°C.
Rest chicken for 5 minutes before slicing to keep it juicy.
Prepare Qetoe Rice using the absorption method. Pour boiling water over the rice to just cover, cover and sit for 5 minutes. Fluff with a fork.
Serve sliced chicken over Qetoe Rice. Top with cucumber ribbons, spring onion and sesame seeds. Finish with extra lime if you like it zesty.
