Low Carb Sesame Chicken Thighs

Sesame Chicken has always been one of my favorite meals so I have decided to make a Low Carb Sesame Chicken Thigh Recipe.
I love chicken thighs, to be honest, I love chicken in general. But if there’s a choice from any part of the chicken, it’d be thighs. They are juicy, tender and delicious and perfect any time of year. You can use any cut of chicken you like best for this recipe but I prefer chicken thighs every time.

So lets get started and I will show you how to make it!

4 or 5 Skin, Bone In Chicken Thighs

Herbamare

2 tablespoon Braggs Soya Sauce

2 Tablespoon Sugar Free Maple Syrup or Sugar Free Pancake Syrup

1 Tablespoon Sesame Oil

1/2 Tablespoon Minced Garlic

1 Teaspoon Red Wine Vinegar

1/2 teaspoon Crushed Red Pepper Flakes

Sprinkle Herbamare on both sides of Chicken Thighs, set aside

In a bowl mix soya sauce, syrup, sesame oil, garlic, vinegar and pepper flakes.

Remove one Tablespoon of the sauce and set aside.

Add the chicken thighs one at a time into the bowl of sauce and cover the thighs with the sauce.

Place in the fridge for 15 to 30 minutes to marinate.

Preheat oven on broil (Hi)

Place chicken skin down in a ovenware dish and place approximately 6″ below the top burner and leave the oven door open just a bit and let cook for approximately 8 minutes.

Remove dish from oven and turn the thighs over with skin side up.

Place back into oven and broil for another 5 minutes.

Remove from oven turn the thighs skin down and place the dish on the bottom rack of oven, close the door and cook for another 10 minutes.

Remove from the oven and turn the thighs over, skin up, baste the top of thighs with the extra sauce and place on bottom rack for 10 more minutes to cook.

Remove from oven and let sit for a few minutes and serve.

Calories: 187

Servings: 5

Yield: 1.6 net carbs

Stay Healthy and Live Well!

Gayle