Description
This Sugar Free BBQ Grilled Chicken recipe offers a delicious, healthier take on classic BBQ chicken, using a homemade sugar-free sauce made with coconut aminos and spices. Perfectly grilled chicken breasts are brushed with flavorful sauce and cooked to juicy perfection on a medium-high heated grill. Ideal for a quick, low-carb, and flavorful meal that serves four.
Ingredients
Scale
Chicken
- 4–5 chicken breasts
- 1 tbsp extra virgin olive oil
- Salt and pepper, to taste
Sugar-Free BBQ Sauce
- ½ cup ketchup (sugar-free or no added sugar)
- ⅓ cup coconut aminos
- 1 tsp apple cider vinegar
- 1 tsp chili powder
- 1 tsp ground mustard
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
Instructions
- Preheat the Grill: Preheat your grill to medium-high heat to prepare a hot but controlled cooking surface for grilling the chicken evenly and efficiently.
- Prepare the BBQ Sauce: In a small bowl, mix together ketchup, coconut aminos, apple cider vinegar, chili powder, ground mustard, salt, black pepper, garlic powder, and onion powder until well combined and smooth. Set this sauce aside for basting the chicken.
- Season the Chicken: Brush the chicken breasts lightly with the olive oil to prevent sticking, then sprinkle both sides with salt and pepper evenly for basic seasoning before grilling.
- Grill the Chicken: Place the chicken breasts on the preheated grill. Cook for 3 to 5 minutes on one side until the chicken can be flipped easily without sticking to the grates. Flip the chicken breasts over carefully.
- Add the BBQ Sauce: After flipping, brush one third of the prepared BBQ sauce evenly over the chicken breasts. Then lower the heat to medium to avoid burning the sauce while continuing to cook.
- Cook and Coat Again: Grill the chicken breasts for another 3 to 5 minutes. Flip the chicken one more time, then brush another one third of the BBQ sauce over the grilled side to enhance the flavor layers.
- Final Flip and Cook: Flip the chicken breasts a final time and brush the remaining BBQ sauce on top. Continue grilling for approximately 3 more minutes, or until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked and juicy.
- Serve: Remove the grilled chicken from the heat and let it rest for 5 minutes to retain juices. Slice and serve immediately for a comforting, flavorful meal.
Notes
- Use a meat thermometer to ensure chicken is fully cooked to 165°F for safety and best texture.
- If you do not have coconut aminos, a low-sodium soy sauce alternative can be used but will alter the flavor profile slightly.
- Allowing the chicken to rest after grilling helps the juices redistribute for moist and tender meat.
- Adjust chili powder quantity based on your heat preference for a spicier or milder BBQ sauce.
- This recipe can be doubled or scaled easily for larger groups or meal prep.
- For a lower sodium version, reduce the added salt and check the sodium content of ketchup and coconut aminos.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
