An inspired Keto Thai Grilled chicken is on the menu today. Thai food month on Headbanger’s Kitchen has been inspirational. What’s better than being able to learn new cuisines and take that learning and come up with unique and delicious dishes? Well the dish itself I hope. When I made Keto Thai red curry paste followed by Thai red curry I ended up with some extra paste. Now I didn’t want to be eating Thai curry for weeks on end (as much as I love it). I also live with my family and a moderate size fridge, which means it has limited space. That’s how I got the idea of using the curry paste as a marinade for chicken. I had a similar idea with the left over dipping sauce from my Keto chicken rice recipe.
So with the ingredients on hand, some inspiration from the Indian style of cooking, I made this recipe. I hope you enjoy it too!
Oh and get that Papad Jali/Stovetop grill: http://geni.us/papadjali
Needs more fat!
A lot of these chicken meals of mine have way more protein than fat. Is it Keto? Yes it is. Ultimately Keto is a metabolic state and that’s achieved by depriving your body of carbs. There are a lot of talks about protein and how it affects your state of Ketosis. I will just say this. Learn to balance your meals. This chicken is just 1 component of your meal. You could include a lovely serving of some creamed spinach on the side to get some greens in. You could go for a nice mushroom soup. I would say many of my desserts act as fat bombs. Just check the macros on my latest peanut butter cheesecake. Or better still, just eat a fatbomb. The point being these dishes are all single components of your meal. Mix it up. Eat well.
Nutrition Info (Per serving)
- Calories: 309
- Net Carbs: 4g
- Carbs: 5g
- Fat: 13g
- Protein: 42g
- Fiber: 1g
This recipe makes 2 servings. Get this recipe on myfitnesspal. A lot of people might feel this dish doesn’t have enough ‘fat’ in it. There are two ways to make these macros more suitable and high fat. Finish your meal with
Keto Thai Grilled Chicken
- Prep the chicken but separating the drumstick and the thigh. Also cut gashes in the chicken flesh. Two on the top side and one on the bottom.
- In a bowl mix together the salt, fish sauce, yogurt, peanut butter and Thai red curry paste. Whisk everything together.
- Add in the chicken and mix well. Leave to marinate for 30 minutes at least. You can also leave it overnight in the fridge.
- Place the chicken on a wire rack in a baking tray and bake for 30 minutes in a pre-heated oven at 220C for about 30 minutes.
- Serve as is or finish on the stove. Place your stove top grill and cook for 30 seconds on the naked flame just to char it a little bit for that smokey flavour.