Grilled Low Carb Chicken Teryaki

3 minutes
September 24, 2021
Carole Jones
Grilled Low Carb Chicken Teryaki
When I returned from grocery shopping this morning, my 12 year old son told me that while I was gone, he had trained the puppy to stop pooping in the house.
Grilled Low Carb Chicken Teryaki
He then showed me the following video that he made where the special effect on his program showed a bomb hitting the puppy.
My life would be so boring without my 12 year old.

When I made the original version of this recipe back in January, I knew I would want to try it on the grill this summer.  So this Sunday, I pulled the extra one I made back in January out of the freezer and threw it on the grill.  It was really good on the grill.  I preferred the grilled version to the oven version, but that is true with most meat for me.

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Grilled Low Carb Chicken Teryaki

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  • 6 boneless, skinless chicken breasts
  • 1/2quality soy sauce
  • 1/2 C water
  • 1/4 C Splenda or 2 Tb Truvia
  • 1 Tb dark brown sugar
  • 2 Tb freshly grated ginger root
  • 2 Tb fresh garlic, finely minced


  1. Preheat grill to high.  Trim visible fat and tendons from the chicken breasts.  Make a row of shallow cuts along the top of the chicken to allow the sauce to penetrate deeper.  Place the chicken, cut side down, in a single layer in a casserole dish
  2. Put all the sauce ingredients into a small saucepan and simmer about 15 minutes.  It should reduce by 1/3-1/2.  Pour about 1/3 of the sauce over the chicken.
  3. Place chicken, smooth side down, on the grill and reduce heat to medium-low.  Baste with the remaining sauce as it cooks.  Grill for 5-6 minutes on each side.
  • Author: Carole


  • Serving Size: 1 chicken breast
  • Calories: 263
  • Sugar: 12g
  • Sodium: 7889mg
  • Fat: 2g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 40g
  • Cholesterol: 90mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.


12 years ago

THAT made me laugh out loud!!! I found you on Pinterest. Those are some yummy looking recipes i’m seeing here!


12 years ago

Not cool. I hope you don’t condone that kind of attitude towards animals.

12 years ago

Summerset: it is just a silly clip my goofy 12 year old son made with a special effects app. The fact that we have an adorable little puppy in our home should attest to the fact that we do not condone cruelty to animals. It should make you laugh. It is a joke about housebreaking a new puppy.

12 years ago

Can you use real sugar in the recipe (and any other that you are supposed to use splenda or truvia)? I’m hesitant to try truvia and know I don’t like splenda. I just found your blog yesterday and have spent the last day looking through just about every recipe, there is so much I want to try, starting with the snickerdoodle blondies, that my husband is about to cut. 🙂

12 years ago

Absolutely! Truvia is quite sweeter than sugar so you may want to increase the amount of sugar if you substitute it. I hate Splenda as well. You should give Truvia a try.

12 years ago

YAY! I will have to try the truvia sometime. The snickerdoodle blondies were amazing! I had to make a double batch because I don’t have a square pan anymore but only had half the regular flour I needed, I did half and half with whole wheat flour, and I also didn’t have quite enough vanilla. I need to go shopping and stock back up if I am going to be trying more of your recipes. I can’t wait.

12 years ago

That video was very cute by the way. 🙂

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