Low Carb Sticky Baked Chicken

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This Low Carb Sticky Baked Chicken is going to surprise you. It’s almost too easy to taste this good. The warm spices and sticky sweet sauce are perfectly splendid together.

Bake it or throw it on the grill if you don’t want to heat up the kitchen.

Served Low Carb Sticky Baked Chicken

🥘Ingredients

Allulose is a “rare” sugar. Meaning that it behaves like sugar and will give your chicken the same “stickiness” that the high carb stuff would.

Or in the sticky chickens case, honey.

If you use another type of low carb sweetener it may not have the same effect. You can find a great deal on allulose here.

  • ½ tsp Maple Extract *optional but good
  • 2 tbsp low-sodium soy sauce
  • 3 cloves garlic minced
  • 1 tbsp ginger minced
  • ½ tsp black pepper to taste
  • 1 tbsp sesame seeds
  • 6 chicken drumsticks * or thighs

👩‍🍳How to make the Sticky Chicken:

  • In a bowl, mix together balsamic vinegar, allulose, maple extract, soy sauce, garlic, ginger and black pepper. Pour into a large ziplock bag and add chicken drumsticks. Shake to coat chicken and refrigerate for at least 30 minutes and up to overnight, giving the bag a turn whenever you think about it.The longer you marinate, the better.
  • Preheat oven (or grill) to 400°F . Line a baking pan with parchment and add an oiled bake-able rack on top to get the crispiest results.

Obviously you’ll omit the baking rack if you plan to grill these (of course right?)

  • Remove the chicken from the bag, reserving the marinade, and set the drumsticks on the rack. Bake the drumsticks, on the middle oven rack, for 25 minutes.
  • While the chicken is baking, pour the leftover marinade in a small saucepan. Bring the marinade to a boil, then reduce the heat to a slow simmer. Cook over low heat, stirring as needed, for about 15 minutes or until thickened.
  • Remove drumsticks from oven (after first 25 minutes of cooking) and coat with the thickened marinade, using a brush. Return to the oven and cook for 10 more minutes or until an internal temperate of 165°F is reached.
  • Coat the drumsticks one last time if there is any sauce left. Sprinkle the sesame seeds over them and serve with desired sides.

Break out the napkins because these are a delightfully gooey dinner treat.

🍽️Equipment

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📋Tips & FAQ’s

Can I make this chicken ahead of time?

Absolutely. This healthy chicken recipe will keep in the fridge for 3-4 days.

What’s good with this sticky chicken?

That’s all for the Sticky Baked Chicken!

Easy right?

I hope you love this recipe and if you have any questions please leave them below.

Cheers!

Brandy

More low carb Recipes to love:

Low Carb Sticky Baked Chicken FI

Low Carb Sticky Baked Chicken

Brandy
Sweet and sticky chicken is crispy baked on the outside while staying tender and juicy inside. This addictive sticky sauce seals in the flavor and just might be the best baked chicken recipe ever.
5 from 1 vote
Prep Time 5 minutes
Cook Time 40 minutes
Marinating time 30 minutes
Total Time 1 hour 15 minutes
Course dinner, Main Course
Cuisine Asian, Keto
Servings 6 servings
Calories 154 kcal

Equipment

Baking Sheet/Wire Rack
Parchment

Ingredients
  

Instructions
 

  • In a bowl, mix together balsamic vinegar, allulose, maple extract, soy sauce, garlic, ginger, sesame seeds and black pepper.
    Mixing marinade
  • Pour into a large ziplock bag and add chicken drumsticks. Shake to coat chicken and refrigerate for at least 30 minutes and up to overnight, giving the marinating bag a turn whenever you think about it.
    The longer you marinate, the better.
    Marinating bag
  • Preheat oven to 400°F. Line a baking pan with parchment and add an oiled bake-able rack on top to get the crispiest results.
    Preheat baking oven
  • Remove the chicken from the bag, reserving the marinade, and set the drumsticks on the rack. Bake the drumsticks, on the middle oven rack, for 25 minutes.
  • While the chicken is baking, pour the leftover marinade in a small saucepan. Bring the marinade to a boil, then reduce the heat to a slow simmer. Cook over low heat, stirring as needed, for about 15 minutes or until thickened.
    Boiling marinade
  • Remove drumsticks from oven (after first 25 minutes of cooking) and coat with the thickened marinade, using a brush. Return to the oven and cook for 10 more minutes or until an internal temperate of 165°F is reached.
    coated sticky chicken drumsticks
  • Coat the drumsticks one last time if there is any sauce left. Sprinkle additional sesame seeds over them if desired and serve with low carb sides.
    Served Sticky Chicken

Nutrition

Serving: 1drumstickCalories: 154kcalCarbohydrates: 4gProtein: 14gFat: 8gSodium: 419mgFiber: 1gNet Carbs: 3gFat Ratio per Serving: 46.75%Protein Ratio per Serving: 36.36%Carb Ratio per Serving: 7.79%
Keyword chicken, gluten free
Tried this recipe?Mention @ketocastleinthemountains or tag #ketocastleinthemountains!

The nutritional information for the Low Carb Sticky Baked Chicken Recipe is provided as a courtesy.

We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations. 

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Recipe Rating




5 Comments

  1. Hey Tracy!

    Thanks for reaching out about the Sticky Baked Chicken Recipe!
    I used granulated allulose. I have never used the liquid but I bet it would work too. I will try to be clearer about that in the future.

    I never see the liquid available anywhere so honestly…I sort of forgot about it. I hope you like the chicken and please reach out if you have any other questions.

    It means a lot to us when people take the time to comment and ask questions.
    Cheers friend!
    B

  2. Hi Stella! “Line a baking pan with parchment and add an oiled bake-able rack on top to get the crispiest results.” This means you put the baking grid / rack on top of the parchment paper as pictured in the photo in the recipe card. I’ll try to make it clearer in the post as well. Foil wont do the same job because it wont allow for airflow around the meat. I hope this helps and thanks for reaching out.

  3. “…add an oiled bake-able rack on top to get the crispiest results…” On top of WHAT, the upper oven rack or over the chicken??? If it’s the latter, wouldn’t foil do the same job? Thank you.