This Low-Carb Grilled Fusion Chicken has a great combination of interesting flavors, and it’s also super easy to make. And this grilled chicken recipe has been a hit with everyone I’ve made it for!
Back in the early days of my blog I wrote what turned out to be a mega-popular post about how to make juicy grilled chicken breasts and I followed it up with some grilled chicken recipes. This Grilled Fusion Chicken from back then is one recipe that turned out to be a favorite, and since grilling weather is finally here I’d thought I’d remind people about this gem from back in the archives!
I adapted this Grilled Fusion Chicken from Sunset Magazine, and I really enjoyed the interesting blend of flavors. In these photos I’m pairing it with a simple salad we tossed together with cucumber noodles I made with my Spiralizer, kind of a variation of this shrimp and cucumber noodle salad without the shrimp! Doesn’t that look tasty for an easy summer dinner?
What ingredients do you need for this recipe?
Have You Read My Tips for Juicy Grilled Chicken Breasts?
If you’re not that experienced at grilling, you might want to read my post about how to make juicy grilled chicken breasts; many, many people have used those tips to get chicken breasts that don’t dry out on the grill.
How can you tell when grilled chicken is fully cooked?
I love to use an Instant Read Meat Thermometer (affiliate link) to test my check to make sure it’s done. Chicken needs to cook to 165F/75C on the grill. If you don’t have a thermometer like that, fully cooked grilled chicken should be firm but not hard to the touch when you press down with a finger.
What if You Don’t Have an Outdoor Grill?
Check out Lots More Grilled Chicken Recipes:
You can check out Keto Grilled Chicken Recipes to see more of my grilled chicken favorites, plus ideas for grilled chicken from around the web!
How to make this Grilled Fusion Chicken recipe:
(Scroll down for complete printable recipe including nutritional information.)
- Trim visible fat and undesirable parts from the chicken breasts; then cut small slits going crosswise down each piece of chicken. (This gives the marinade more surface area and also helps you cook the thicker parts of the chicken more evenly without it drying out.)
- You can use freshly-grated ginger root and minced garlic, but in a marinade like this I often use ground ginger and garlic paste (also called garlic puree.)
- Whisk together the olive oil, garlic, lime juice, rice vinegar, Worcestershire sauce, ground ginger, Chipotle powder, and salt to make the marinade.
- Put the chicken pieces inside a Ziploc bag, pour in the marinade, and let it marinate for 4-6 hours in the refrigerator (or all day is fine if you’re at work.)
- When you’re ready to cook, spray the grill with non-stick spray or brush with oil, then preheat to medium high.
- Lay chicken on the diagonal across the grill grates and cook about 4 minutes (lift up a piece and check for grill marks.)
- Then rotate the chicken pieces going on the diagonal the opposite way and cook about 4 minutes more.
- Turn the chicken over and cook about 4 minutes longer on the other side, or until the chicken feels firm (but not hard) to the touch. Actual cooking time will depend on how thick the chicken and how hot your grill is.
- You can also test the doneness with an Instant-Read Meat Thermometer (affiliate link). Chicken should be cooked to 165F/75C, but remember it will continue to cook a bit when you take it off the grill. Serve hot.
Make it a Low-Carb Meal:
The salad in the photos is a variation of Cucumber Noodle Salad with Shrimp without the shrimp. For a tasty low-carb dinner, you could serve this with Grilled Zucchini, Spicy Szechuan Green Beans, Easy Grilled Vegetables, Avocado Tomato Salad, or Thai Cucumber Salad on the side.
More Tasty Grilled Chicken Recipes:
Pesto Lemon Chicken Kabobs ~ Kalyn’s Kitchen
Grilled Greek Lemon Chicken Skewers ~ FoodieCrush
Grilled Chicken with Balsamic Vinegar ~ Kalyn’s Kitchen
Coconut Lime Grilled Chicken Marinade ~ Family Food on the Table
Very Greek Grilled Chicken ~ Kalyn’s Kitchen
- 4 boneless, skinless chicken breasts
- chopped fresh cilantro for garnish (optional, but very good on this)
- 1/4 cup olive oil
- 1 tsp. garlic puree (also called ground garlic)
- 1 T rice vinegar (see notes)
- 2 T fresh lime juice
- 1 tsp. Worcestershire sauce (see notes)
- 1 tsp. grated ginger root or ginger puree from a jar
- 1/2 tsp. ground Chipotle Chile Powder (or less if you’re making for kids or don’t want it very spicy)
- 1/2 tsp. salt
- Trim all visible fat and undesirable parts from chicken breasts, trim breasts so they are the same thickness, and then cut small slits crosswise going down each breast. (This gives the marinade more surface area and makes the thicker parts of the chicken cook more evenly.
- Put chicken in ziploc bag or plastic storage container with a snap-on lid and pour in marinade.
- Marinate 4-6 hours in the refrigerator, turning a few times if possible. (You can marinate longer, even all day if you’re at work.)
When you’re ready to cook, spray the grill with non-stick spray or brush with high smoke point oil; then preheat grill to medium hot (you can only hold your hand there a few seconds.)
- Put chicken on grill top side down on the diagonal and cook about 4 minutes (or until you see grill marks when you lift up the edge.
- Rotate chicken pieces so they’re on the diagonal going the other way and cook about 4 minutes more (until you see criss-cross grill marks.)
- Turn chicken over and cook about 4 minutes on the other side, or until chicken feels firm but not hard to the touch when you press on it with your fingers. (Actual cooking time will vary depending on chicken temperature and how hot your grill is.
- You can also test the doneness with an Instant-Read Meat Thermometer (affiliate link). Chicken should be cooked to 165F/75C, but remember it will continue to cook a bit when you take it off the grill.
- Serve hot, garnished with chopped cilantro if desired.
Amount Per Serving:
Calories: 323Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 102mgSodium: 395mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 37g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Low-Carb Grilled Fusion Chicken would be a great main dish for any type of low-carb or Keto eating plan, or for any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Grilling Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2007, and I’ve made it many times since then! The recipe was last updated with more information in 2022.
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