Ultimate Grilled Chicken Steaks: Keto Peri Peri, BBQ Jamaican & Smoky

Elevate your protein game with these three bold and satisfying grilled chicken steak recipes. Whether you're following keto, love barbecue, or crave something smoky and robust, this guide brings you diverse global flavors on a single platter. Let’s dive into each recipe that transforms humble chicken into a gourmet experience.

1. Keto Peri Peri Grilled Chicken Steak

Ingredients

• Boneless chicken breast

• Peri peri spice mix

• Mushrooms, sliced

• Cauliflower florets

• Broccoli florets

• Cheese sauce (keto-friendly)

• Fresh basil leaves

• Cracked black pepper

• Salt, to taste

• Olive oil or butter, for cooking

Instructions

1. Marinate the chicken
   Coat the chicken breast with peri peri spice mix, salt, pepper, and olive oil. Let it marinate for 30 minutes to absorb flavors.

2. Grill the chicken
   Heat a grill pan and cook the chicken for 5–6 minutes on each side or until fully cooked and nicely charred.

3. Sauté the veggies
   In a pan, sauté mushrooms, cauliflower, and broccoli in butter. Season with pepper and a little salt until just tender.

4. Plate and sauce
   Place the grilled chicken on a plate. Top with warm cheese sauce and garnish with fresh basil.

5. Serve hot
   Pair with sautéed vegetables for a low-carb, high-flavor meal.

Nutrition Information (approx.)

2. Jamaican Grilled BBQ Chicken Steak

Ingredients

• Chicken breast or thigh

• Cooked rice

• Celery, finely chopped

• Carrot, diced

• Zucchini, diced

• Bell peppers (mixed colors), sliced

• Broccoli florets

• Fresh rosemary and thyme

• Dark soy sauce

• BBQ sauce

• Ras-el-hanout spice blend

• Paprika

• Dried basil

• Butter or oil

Instructions

1. Marinate the chicken
   Rub chicken with BBQ sauce, ras-el-hanout, paprika, soy sauce, rosemary, thyme, and a bit of oil. Let it sit for at least 1 hour.

2. Grill the chicken
   Cook the marinated chicken on a grill or pan for 6–7 minutes on each side until fully cooked with a smoky glaze.

3. Prepare stir-fried rice & veggies
   In butter, sauté celery, carrot, zucchini, bell peppers, and broccoli. Add cooked rice and toss with a splash of soy sauce, basil, and pepper.

4. Assemble
   Plate the rice veggie stir-fry and place the grilled BBQ chicken on top. Drizzle with extra sauce if desired.

5. Serve
   Garnish with a sprig of thyme or a lime wedge.

3. Smokey Chargrilled Chicken Steak

Ingredients

• Boneless chicken breast

• Cooked quinoa and brown rice (mixed)

• Garlic, minced

• Dijon mustard

• Kasundi mustard (or spicy Indian mustard)

• Gherkins, chopped

• Salt and crushed black peppercorns

• Fresh parsley, chopped

• Lemon juice

• Refined oil or olive oil

• Yellow and green zucchini, sliced

• Broccoli and cauliflower florets

• Red and green capsicum, sliced

• Tomato sauce

• Butter

• Black olives, sliced

• Fresh spinach leaves

• Sundried tomatoes, chopped

• Quinoa, for garnish

Instructions

1. Marinate the chicken
   Combine Dijon mustard, kasundi, garlic, lemon juice, salt, pepper, and oil. Coat chicken in the mixture and marinate for 30–60 minutes.

2. Grill the chicken
   Grill or pan-sear until golden and cooked through, around 6–7 minutes per side depending on thickness.

3. Sauté the vegetables
   Sauté zucchini, broccoli, cauliflower, capsicum, spinach, and gherkins in butter until crisp-tender. Add sundried tomatoes and olives toward the end.

4. Prepare the grain mix
   Mix quinoa and brown rice. Season with salt, pepper, lemon juice, and chopped parsley.

5. Assemble the plate
   Layer the quinoa-rice mix, top with grilled chicken, and arrange the sautéed veggies on the side. Drizzle with tomato sauce or a light mustard dressing if desired.

6. Serve warm
   Garnish with parsley and a few extra sundried tomatoes for punch.