Keto Teriyaki Chicken Legs Recipe
This keto teriyaki chicken legs recipe uses a delicious low carb friendly homemade teriyaki sauce. I give instructions for baked, slow cooker, or Instant Pot.
Place chicken legs in a single layer in the slow cooker. In a small bowl, mix together the soy sauce, sweetener, garlic, ginger, and xanthan gum. Pour over the chicken legs. Cook on low for 4 hours, or high for 2 hours, turning half way through.
When the chicken is done, remove from the slow cooker and pour the leftover sauce into a sauce pan. Cook on the stove top over medium high heat until reduced into a thick sauce. Spoon over the chicken leg and serve.
Pre-heat the oven to 375F. Place chicken legs in a single layer in a 9x13 baking dish. In a small bowl, mix together the soy sauce, sweetener, garlic, ginger, and xanthan gum. Pour over the chicken legs. Bake in the oven for 1 hour, turning the legs over halfway through.
If your sauce is still thin in the baking dish, pour it into a sauce pan and cook over medium-high heat until thickened. Spoon the sauce over the chicken legs and serve.
- If you do not have xanthan gum, just leave it out. The collagen in the chicken skin will help the sauce thicken as well.
Serving: 2Legs | Calories: 310kcal | Carbohydrates: 1g | Protein: 44g | Fat: 14g