Keto Korean Chicken - Freezer Dump Recipe
boneless thighs, frozen in a marinade of zesty sweet garlic sauce, then grilled to perfection.
2-Gallon Freezer Bags
Glass Mixing Bowls
- 2 pounds boneless, skinless chicken thighs
- 1/4 cup tamari or soy sauce
- 2 tbsp low carb brown sugar
- 1 tbsp minced ginger
- 4 cloves minced garlic
- 1 tbsp sesame oil
- 1 tsp crushed red pepper flakes
- 2 tbsp green onions thinly sliced
For The Freezer:
Place chicken thighs in a gallon size plastic ziploc freezer bag or container.
In a small bowl, mix together tamari, low carb brown sugar, ginger,garlic, sesame oil and red pepper flakes. Pour over chicken thighs in plastic bag.
Label and seal bag. Freeze for up to 3 months. Thaw in refrigerator before baking.
Baking Korean Chicken Thighs:
Preheat oven to 400°F. Lightly grease a 9 x 13 baking pan or spray with non-stick cooking spray.
Arrange chicken thighs in baking pan, pour remaining sauce from bag over the thighs.
Bake for 20 - 25 minutes on center rack of oven. Baste chicken with pan drippings halfway thru the baking time. Chicken is done when meat thermometer, inserted at thickest part of thigh, reads at least 165°F.
Transfer to serving plate and top with sliced green onions.
Substitute Low-Sodium Soy Sauce to reduce sodium amount.
Serving: 1thigh | Calories: 323kcal | Carbohydrates: 1.6g | Protein: 25.9g | Fat: 23.9g | Sodium: 894.6mg | Fiber: 0.2g | Sugar: 0.3g