With only 5 minutes of prep, some time to marinade and about 15 minutes to cook, you’ll have yourself some extra delicious Low Carb Honey Garlic Chicken Thighs!
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Yes, you read that correct, this super simple recipe is for honey garlic chicken and it is LOW CARB! I know! Crazy, right?! Crazy awesome, that’s for sure.
I mean, who doesn’t love honey garlic, am-I-right? That sweet, garlicky sauce has my heart on a string, especially when it comes to all-things-chicken. Whether it be chicken wings, drumsticks, thighs or crispy nuggets and strips, this incredibly delicious sauce pairs perfectly.
Besides the ridiculously delish flavour, the best part of this low carb honey garlic chicken is how easy it is to throw together! It takes 5 minutes to make the sauce, some time for marinating and then about 15 to cook the goods. Pretty great, right? I hope you love this dish as much as my family and I do!
Why it works
- Without the honey sub, it wouldn’t, so thank goodness for Nature’s Hollow!
- The combination of honey, fresh ginger, soy sauce and garlic hits all the right notes to create a honey garlic sauce that is, 100%, sweet garlicky goodness.
- Easily prepped ahead of time for a quick weeknight meal!
Ingredients
You won’t need a lot to make these Low Carb Honey Garlic Chicken Thighs. I’ll list the ingredients and below, add some notes about a couple of them.
- boneless skinless chicken thighs
- fresh ginger
- garlic
- sukrin gold
- water
- soy sauce
- honey substitute
- rice vinegar
Sukrin gold – This is a low carb sweetener that has been made to mimic brown sugar. It looks like brown sugar and tastes like brown sugar, although it is actually made with erythritol. I get mine from amazon!
Honey Substitute – The best thing ever! I use Nature’s Hollow honey sub which is a honey flavoured sugar free syrup, sweetened with xylitol. I find it essential and use it in recipes like this Low Carb Nut Bar or Keto Honey Mustard. This product can also be found on amazon.
How to make Low Carb Honey Garlic Chicken Thighs
Okay, now that you are all prepped and ready to go, let’s get this epic chicken dish made! Start by making the honey garlic sauce so that it can cool to at least room temperature before the chicken is added.
Peel the garlic and ginger and grate them both with the small side of a cheese grater or a lemon zester. Add them to a small saucepan along with the water, soy sauce, honey sub, sukrin gold and rice vinegar. Bring the sauce up to a boil, reduce to a low simmer and cook for 5 minutes. Remove from the heat, pour into a large bowl and cool to at least room temperature.
Once the honey garlic sauce has cooled completely, the boneless skinless chicken thighs can be tossed into the sauce. Be sure to mix the chicken thoroughly around in the sauce. Cover the dish and refrigerate for 1-24 hours.
Heat a skillet on medium high heat and, once hot, its time to add the chicken! Use tongs to pick each piece of chicken out of the honey garlic sauce, one by one, allowing the extra sauce to drip off of each piece before adding it to the hot skillet.
Sear the chicken thighs for a couple of minutes then flip the thighs over.
Sear for another minute or two, then pour in the remaining honey garlic sauce. Bring to a simmer, reduce the heat to low and cover with a lid.
Cook for 5-10 minutes, until the internal temperature of the thickest part of each chicken thigh reaches 180°. Serve hot and enjoy!
Expert Tips
- The honey garlic sauce can be made up to five days beforehand, if you want to be extra prepared!
- Fresh ginger and garlic is, 100%, the way to go. They can be subbed in a pinch with 1/4 tsp ground ginger and 1/4 tsp garlic powder, but if you are adding groceries to your list, don’t forget them!
- Boneless skinless chicken thighs – I use thighs because there is a lot more flavour and I prefer the texture in dishes like this. You can sub with breast if you prefer; If you do, I recommend slicing them in half or thirds, horizontally, or into strips.
- You can buy thighs already deboned or debone them yourself. If you have never done it yourself, I hope you find this video useful!
Low Carb Side dishes
These are my favourite dishes to pair with Low Carb Honey Garlic Chicken Thighs:
- Cauliflower rice
- Zucchini Noodle Stir Fry
- Cauliflower Fried Rice – recipe coming soon!
Here are some other low carb recipes you may love:
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Low Carb Honey Garlic Chicken Thighs
Ingredients
- 1 lb boneless skinless chicken thighs
- 3 cloves garlic
- 1 2” piece ginger
- ⅓ cup water
- 3 tbsp soy sauce
- ⅓ cup honey substitute
- 2 tbsp sukrin gold low carb sweetener
- 1 tbsp rice vinegar
Instructions
Equipment Needed
- Cheese grater or zester
- Small saucepan
- Large bowl
- Skillet with lid
- Digital meat thermometer
Directions
- Peel the garlic and ginger and grate them both with the small side of a cheese grater or a lemon zester. Add them to a small saucepan along with the water, soy sauce, honey substitute, sukrin gold and rice vinegar. Bring the sauce up to a boil, reduce to a low simmer and cook for 5 minutes. Remove from the heat, pour into a large bowl and cool to at least room temperature.
- Once fully cooled, mix the chicken thighs into the sauce, being sure to coat each piece. Push the chicken down so that the sauce covers all of the meat, then cover with a lid or plastic wrap and refrigerate for 1-24 hours.
- Heat a skillet on medium high heat and, once hot, use tongs to pick each piece of chicken out of the honey garlic sauce, one by one, allowing the extra sauce to drip off of each piece before adding it to the hot skillet.
- Sear the chicken thighs for a couple of minutes then flip the thighs over. Sear for another minute or two, then pour in the remaining honey garlic sauce. Bring to a simmer, reduce the heat to low and cover with a lid.
- Cook for 5-10 minutes, until the internal temperature of the thickest part of each chicken thigh reaches 180°. Serve hot and enjoy!
Notes
Expert Tips
- The honey garlic sauce can be made up to five days beforehand, if you want to be extra prepared!
- Fresh ginger and garlic is, 100%, the way to go. They can be subbed in a pinch with 1/4 tsp ground ginger and 1/4 tsp garlic powder, but if you are adding groceries to your list, don’t forget them!
- Boneless skinless chicken thighs – I use thighs because there is a lot more flavour and I prefer the texture in dishes like this. You can sub with breast if you prefer; If you do, I recommend slicing them in half or thirds, horizontally, or into strips.
- You can buy thighs already deboned or debone them yourself. If you have never done it yourself, I hope you find this video useful!