Wednesday, July 16, 2014

Grilled Fusion Chicken (Low-Carb, Gluten-Free)

This Grilled Fusion Chicken has a great combination of flavors.

Grilled Fusion Chicken found on

Back in the early days of my blog I wrote about how to make juicy grilled chicken breasts that are perfect every time and I followed it up with some grilled chicken recipes.  This Grilled Fusion Chicken recipe from back then is one I adapted from Sunset Magazine, and really enjoyed the result.  I made this again recently with my niece Kara so we could take some new photos, and we changed the ingredients just slightly to give it even more flavor.  In the new photos I'm pairing it with a simple salad of cucumber noodles I made with my Spiralizer.

Trim visible fat and undesirable parts from the chicken breasts; then cut small slits going crosswise down each piece of chicken.  (This helps the marinade to penetrate the meat and also helps you cook the thicker parts of the chicken more evenly without it drying out.)

Of course 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 in the refrigerator for 4-6 hours in the refrigerator (or even all day is fine if you're at work.)

Spray the grill with non-stick spray or brush with oil, then preheat to medium high.  Lay chicken on the diagonal on 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 4-8 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.

Grilled Fusion Chicken was updated with better photos and step-by-step instructions, July 2014. And just for fun, here's the previous photo of this recipe from 2007, not bad at all for those days!

Grilled Fusion Chicken
(4 servings, adapted slightly from Sunset Magazine, the original recipe by Janet Hubbard)

4 boneless, skinless chicken breasts
chopped fresh cilantro (optional, but very good on this)

Marinade Ingredients:
1/4 cup olive oil
1 tsp. garlic puree (also called ground garlic)
1 T rice vinegar (or use Tequila if you prefer, which the original recipe called for)
1-2 T fresh lime juice (We increased this to 2 tablespoons when we updated the recipe.)
1/2-1 tsp. Worcestershire sauce (We increased this to 1 teaspoon when we updated the recipe; be sure to pick Gluten-Free Worcestershire sauce if needed.)
1/2-1 tsp. grated ginger root or ginger puree (We increased this to 1 teaspoon when we updated the recipe.)
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

(You might want to read my post on how to make grilled chicken breasts before you make this if you're not very experienced with grilling.)

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 helps the marinade penetrate into the meat more 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.)

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 4-8 minutes on the other side, 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).

This chicken could also be cooked in a stove-top grill pan with ridges or a George Foreman Grill with good results.

Serve hot, garnished with chopped cilantro if desired.

Click Here for Printer Friendly Recipe

South Beach/Low-Carb Suggestions:
This would be a great main dish for any phase of the South Beach Diet or any other type of low-carb eating plan. For phase one, you could serve it with Grilled Zucchini and some Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese. For phase two or three, replace the cauliflower with something like Lake Powell Spicy Rice.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Tasty Grilled Chicken You Might Like:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Very Greek Grilled Chicken ~ Kalyn's Kitchen

Grilled Lime Chicken with Black Bean Sauce ~ Simply Recipes

Grilled Chicken with Lemon, Capers, and Oregano ~ Kalyn's Kitchen

Grilled Greek Lemon Chicken Skewers ~ FoodieCrush

Rosemary Mustard Grilled Chicken or Zucchini ~ Kalyn's Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

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Posts may include links to my affiliate account at, and this blog earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

More to Chew On:


  1. Oh, Kalyn, I cannot wait to have our patio built, so I could start having bbq-dinners! This chicken would be one of the first dishes on my list - looks juicy and flavoursome!

  2. Oh, this is gorgeous Kalyn; I have not tequila at home but I have cachaça - brazilian distilled spirit - it will add a brazilian touch to it. I love everything about this recipe. I will let you know how I get on.

  3. Oh man, those look succulent! What a great-looking recipe.

  4. Pille, that's great. Having a patio to cook outdoors on is a wonderful thing. I only have a big porch, but it works.

    Valentina, I think it will be great with the Brazilian touch. Love to hear how it turns out.

    Lisa, thanks. This recipe really caught my eye in Sunset.

  5. Ohh kalyn,
    Such a lovely presentation and those grill marks are so perfect.this dish is picture perfect.I adore it.

  6. This maybe the first chicken I try on my panini grill. It would seem like it would have to work.
    Gad, that photo is a diet buster ... no wait this is "diet" food. Ha, ha, I love your diet food!

  7. Wow, Kalyn that is a nice dish. Moreover i loves to cook and eat it for most of my dinner time. It's more suits for a romantic dinner with a dark red wine togethar with the dish, simply superb.

  8. Kalyn
    Thanks for this and so many other great ideas for grilled chicken, as well as your guide for "perfect" grilled chicken. We grill non-stop in the summer and chicken is always on the list. I'm still trying to wean my husband off barbecue sauce (yuck!) and am always trying new marinades.

    I'm curious - some grilling afficiandos suggest warming the meat up and not throwing it on the grill straight from the refrigerator. Is this something you do?

  9. Soumya, thanks. I've been working on perfecting my grill marks for years; such a fun thing to practice.

    Tanna, perfect for a panini grill. My brother has one he loves.

    Onlinerzhaidee, oh yes, perfect for a romantic dinner.

    Karen, very good question. When you're cooking something that won't be well done, especially steak, I think it's important to let the meat come to room temperature because you won't be cooking it that long on the grill. For things you're cooking for a while like chicken, I don't think it's essential, but it certainly doesn't hurt to let the chicken come to room temperature, and it will cook more quickly if you do.

  10. Hi Kalyn,

    For the longest time i am having weight problem so this coming January 7, 2008 i will start with SBD. Your site serves as my inpiration and guide.

    Keep up the good work and my god continue to bless you.

  11. This is indeed a wonderful site Kalyn.Just cant wait to try out this recipe.Delicious!!!

  12. I made this fusion chicken to tonight and it was spectacular. It will become a staple. Thank you so much for the recipe.

  13. This is one of those recipes I might even double, so I could cook some and stash it in the freezer!

  14. Lydia, great idea. This would be great left over.

  15. Looks delicious! Love the flavors in here. :)

  16. Thanks June Baby, glad you like it!

  17. These look great - will be trying this weekend. Can you share what you put in your cucumber salad - looks like radishes and maybe peanuts or garbanzo beans?

  18. Glad you like it. The cucumber salad has radishes and peanuts and kind of a Thai-Style dressing. Still working on it, but I will post the recipe when I get it right!

  19. Love this recipe, and look forward to seeing the Thai cucumber salad recipe as well.

  20. Doren the final version looks a bit different but it turned out well.


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