Juicy, flavorful, and 100% keto-approved—these teriyaki chicken thighs and drumsticks are a total game-changer for your low-carb lifestyle. Made with a homemade sugar-free glaze, this recipe delivers the same sticky-sweet umami punch you love, minus the carbs.
Whether you’re meal-prepping for the week or craving comfort food without compromise, this easy oven-baked recipe is guaranteed to hit the spot.
Why You’ll Love This Recipe
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Totally Keto-Friendly – Low in carbs, high in flavor, and packed with satisfying fats from dark meat chicken.
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Takeout Taste, Healthy Twist – Sweet, savory, and sticky without the sugar.
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No Weird Ingredients – Just simple, clean pantry staples.
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Meal Prep Approved – Stores and reheats beautifully for effortless meals.
Ingredients
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4 bone-in, skin-on chicken legs (thighs or drumsticks)
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1/4 cup soy sauce (or coconut aminos for a gluten-free option)
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1–2 tbsp granulated Stevia (or preferred keto sweetener)
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2 garlic cloves, minced
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1 tsp fresh grated ginger
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1/4 tsp xanthan gum
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1/4 cup sliced green onions (for garnish)
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1/2 tsp sesame seeds (for garnish)
How to Make Keto Teriyaki Chicken
Step 1: Preheat Oven
Set your oven to 375°F (190°C).
Step 2: Prep Chicken
Place the chicken thighs and drumsticks in a shallow dish or large bowl.
Step 3: Mix Marinade
In a small bowl, combine soy sauce, sweetener, garlic, and ginger. Stir to blend.
Step 4: Marinate
Pour the marinade over the chicken. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
Step 5: Thicken Sauce
Remove chicken from the marinade and set aside. Whisk xanthan gum into the leftover marinade until slightly thickened into a glaze.
Step 6: Bake
Transfer chicken to a baking dish. Pour the thickened glaze over the top.
Bake for 1 hour, turning halfway through to ensure even browning and caramelization.
Step 7: Garnish & Serve
Sprinkle with sesame seeds and sliced scallions. Serve hot and savor every sticky, savory bite.
What to Serve With It
Low-carb sides that pair perfectly:
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Cauliflower Rice – A great base to soak up extra sauce.
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Mashed Cauliflower – All the comfort, none of the carbs.
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Steamed Keto Veggies – Broccoli, bok choy, green beans, or asparagus.
Can I Use Other Cuts?
Absolutely! Swap in chicken breasts for a leaner option or wings for a snackable twist. Just adjust the cook time depending on the cut and size. Keep in mind that dark meat supports keto macros better due to its higher fat content, but any cut will work beautifully with this glaze.
Storage Tips
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Fridge: Store leftovers in an airtight container for up to 4 days.
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Freezer: Freeze cooked chicken for up to 2 months. Thaw overnight in the fridge before reheating.
Pro Tip: Store unused marinade separately in the fridge for up to 2 weeks—never reuse marinade that has touched raw chicken.
How to Reheat
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Oven: Reheat at 375°F until warmed through. Add a spoonful of glaze or water to keep things moist.
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Microwave: Heat in short bursts, loosely covered, to avoid drying out or overcooking.
Nutrition Information (Per Serving)
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Calories: 185 kcal
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Carbs: 4.2g
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Protein: 28.2g
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Fat: 5.6g
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Fiber: 0.2g
