If you’re a teriyaki chicken lover but trying to keep it low-carb, you’re going to be obsessed with these keto teriyaki chicken thighs and drumsticks. This recipe uses a homemade sugar-free teriyaki marinade that’s the perfect balance of sweet, salty, and savory—all without breaking your carb limit.

It’s a simple recipe that delivers big flavor and a glossy, caramelized glaze that sticks to every bite of tender, juicy chicken. Whether you’re meal-prepping or just craving some serious comfort food, this keto teriyaki chicken will quickly become a regular in your dinner rotation.

Why You’ll Love This Recipe

100% Keto-Friendly – No sugar, low carbs, and packed with healthy fats from dark meat chicken.
Incredible Flavor – That sticky, sweet-savory glaze tastes just like your favorite takeout (but healthier!).
Simple Ingredients – Pantry staples, no weird additives.
Meal-Prep Friendly – Store and reheat like a dream!

Ingredients You’ll Need

Chicken Thighs and Drumsticks – Dark meat is juicy, flavorful, and higher in fat, making it perfect for keto.
Soy Sauce or Coconut Aminos – Choose coconut aminos for a lower-sodium, gluten-free option.
Garlic & Ginger – Freshly minced and grated for bold, aromatic flavor.
Xanthan Gum – Just a pinch thickens the sauce beautifully without adding carbs.
Optional Garnishes – Sesame seeds and sliced green onions for that finishing touch.

How to Make Keto Teriyaki Chicken

Step 1: Preheat your oven
Start by preheating to 375°F (190°C).

Step 2: Prep the Chicken
Place your chicken thighs and drumsticks into a shallow dish or large bowl.

Step 3: Make the Marinade
In a small mixing bowl, combine soy sauce, minced garlic, and grated ginger. Stir well to incorporate all those amazing flavors.

Step 4: Marinate
Pour the marinade over the chicken and let it soak for at least 2 hours (overnight is even better if you’ve got the time).

Step 5: Thicken the Sauce
Remove chicken from the marinade and set aside. Whisk xanthan gum into the leftover marinade to thicken it into a glaze.

Step 6: Bake
Place chicken in a baking dish and pour the thickened sauce over it. Bake for 1 hour, flipping halfway through for even cooking and caramelization.

Step 7: Garnish & Serve
Once done, sprinkle with sesame seeds and sliced scallions. Serve hot and enjoy every sticky, savory bite!

What to Serve with Keto Teriyaki Chicken

This dish is super versatile and pairs beautifully with low-carb sides like:

Cauliflower Rice – Soaks up that delicious teriyaki sauce.
Mashed Cauliflower – Comfort food vibes without the carbs.
Steamed Keto Veggies – Think broccoli, asparagus, bok choy, or green beans.

Can I Use Chicken Breasts or Wings?

Yes, absolutely! If you prefer leaner cuts or enjoy crispy wings, feel free to swap in chicken breasts or wings instead of thighs and drumsticks. The recipe stays the same—just adjust cook time slightly as needed based on the size of the pieces.

Note: Dark meat does bring more fat, which helps with keto macros, but any cut will still taste amazing in this marinade.

How to Store Keto Teriyaki Chicken

Leftovers? No problem! Here’s how to keep them fresh:

Fridge: Store cooked chicken in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months. Let thaw overnight in the fridge before reheating.

Pro Tip: Store extra (unused) teriyaki sauce separately in the fridge—it’ll last up to 2 weeks. Just don’t reuse marinade that’s already touched raw chicken.

Best Way to Reheat

To keep the chicken tender and the glaze sticky:

Oven Method: Reheat at 375°F until warmed through. Add a spoonful of leftover marinade or a splash of water to prevent drying out.
Microwave Option: Use if short on time. Cover loosely and microwave in short bursts, checking often to avoid overcooking.

Keto Teriyaki Chicken Thighs and Drumsticks

Juicy, flavorful, and keto-friendly teriyaki chicken made with bone-in thighs and drumsticks. This oven-baked recipe features a sugar-free glaze, tender meat, and a perfect umami finish.

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Servings: 4

Calories: 185 kcal

Ingredients

4 bone-in, skin-on chicken legs
1/4 cup soy sauce
1–2 tablespoons granulated Stevia or other low-carb sweetener
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1/4 teaspoon xanthan gum
1/4 cup sliced scallions
1/2 teaspoon sesame seeds

Instructions

Preheat oven to 375ºF.
Place chicken legs in a shallow dish.
In a bowl, combine soy sauce, garlic, and ginger.
Pour the mixture over the chicken legs and marinate for 2 hours.
Remove the chicken from the marinade.
Stir xanthan gum into the marinade until combined.
Pour the thickened marinade over the chicken.
Bake for 1 hour, turning the chicken halfway through.
Remove from oven and sprinkle with sesame seeds and scallions before serving.

Nutrition Information (Per Serving)

Calories: 185 kcal
Carbohydrates: 4.2g
Protein: 28.2g
Fat: 5.6g
Fiber: 0.2g