Keto Ayam Bakar (Grilled Chicken)

Ingredients

• 4 pieces Chicken Thighs
• 3 tablespoons Coconut Aminos
• 2 tablespoons Lime Juice
• 4 cloves Garlic
• 1 inch Ginger
• 1 teaspoon Turmeric
• 1/2 teaspoon Chili Powder
• 2 tablespoons Coconut Oil

Instructions

1. 1In a medium bowl, combine the 3 tablespoons of coconut aminos, 2 tablespoons of lime juice, 4 cloves of minced garlic, 1 inch of grated ginger, 1 teaspoon of turmeric, and 1/2 teaspoon of chili powder. Stir everything together until well mixed.
2. 2Add the 4 pieces of chicken thighs to the bowl with the marinade. Turn the chicken pieces to coat them completely. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes.
3. 3Preheat your grill to medium-high heat. This is about 400-450°F (200-230°C).
4. 4Remove the chicken thighs from the marinade, letting any excess drip off. Place the chicken on the preheated grill.
5. 5Grill the chicken thighs for 6 to 8 minutes on the first side, until grill marks appear and the chicken is slightly browned. Flip the chicken and grill for another 6 to 8 minutes on the second side. The chicken is cooked through when it reaches an internal temperature of 165°F (74°C) on a meat thermometer, and the juices run clear.
6. 6Remove the chicken from the grill and let it rest for 5 minutes before serving. This allows the juices to redistribute, making the chicken more tender and flavorful.
7. 7Serve the Keto Ayam Bakar hot. It pairs well with cauliflower rice or a side salad.

Substitutions

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