This low carb Korean BBQ chicken is sticky, caramelised and packed with chilli lime flavour. Served over fluffy Qetoe Rice for a high protein comfort meal without the carb spike. Perfect for weeknights or meal prep.
Low Carb Korean Bbq Chicken With Sticky Chilli Lime
18 February 2026
LOW CARB KOREAN BBQ CHICKEN WITH STICKY CHILLI LIME
520
Sticky Korean BBQ chicken served over Qetoe Rice. Low carb, high protein comfort food with bold chilli lime flavour.
Ingredients
- • 2 packets Qetoe Rice
- • 1 kg boneless, skinless chicken thighs
- • 3 tbsp gochujang
- • 1½ tbsp light soy sauce or tamari
- • 1 tbsp rice vinegar
- • 1 tbsp monk fruit or erythritol blend
- • 1 tbsp sesame oil
- • 3 cloves garlic, finely grated
- • 1 tsp grated ginger
- • 1 tsp lime zest
- • 1 tbsp fresh lime juice
- • ½ tsp white pepper
- • Cucumber ribbons
- • Spring onion, finely sliced
- • Toasted sesame seeds
Directions
Mix all marinade ingredients until smooth. Add chicken and coat well. Cover and refrigerate at least 3 hours or overnight for best flavour.
Preheat oven grill to high. Line a tray with foil and place a wire rack on top. Lightly spray with oil.
Place chicken smooth side down and grill for 5 to 7 minutes until lightly charred.
Turn over, brush with remaining marinade and grill another 8 to 12 minutes until caramelised and cooked through. Internal temperature should reach 75°C.
Rest chicken for 5 minutes before slicing to keep it juicy.
Prepare Qetoe Rice using the absorption method. Pour boiling water over the rice to just cover, cover and sit for 5 minutes. Fluff with a fork.
Serve sliced chicken over Qetoe Rice. Top with cucumber ribbons, spring onion and sesame seeds. Finish with extra lime if you like it zesty.
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