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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