Low‑Carb Char Siu Chicken Thighs with Coconut‑Lime Glaze

Ingredients

• 6 pieces Boneless, skin‑on chicken thighs
• 1/2 cup Heavy whipping cream
• 1 tablespoon Fresh lime zest
• 2 tablespoons Lime juice
• 1 teaspoon Chinese five‑spice powder
• 1 tablespoon Erythritol (or other low‑carb sweetener)
• 2 tablespoons Soy sauce (or tamari for gluten‑free)
• 1 tablespoon Olive oil
• 2 cloves Garlic, minced
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1

   In a large bowl, whisk together heavy cream, lime zest, lime juice, soy sauce, erythritol, five‑spice powder, olive oil, minced garlic, salt, and pepper to form the marinade.

2. 2

   Add the chicken thighs to the bowl, toss to coat thoroughly, then cover and refrigerate for at least 30 minutes (or up to 2 hours) to allow flavors to penetrate.

3. 3

   Preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment or a wire rack.

4. 4

   Arrange the marinated chicken thighs in a single layer, reserving any excess marinade.

5. 5

   Roast the chicken for 45 minutes, then baste with the reserved marinade and continue roasting for another 30‑35 minutes, or until the internal temperature reaches 75 °C (165 °F) and the surface is a deep reddish‑brown glaze.

6. 6

   Remove from the oven, let rest 5 minutes, then slice and serve. Garnish with additional lime zest if desired.