Keto Yakitori
Savor the vibrant flavors of Japan with this Keto Yakitori recipe, a delicious twist on the classic Japanese grilled skewers, perfect for low-carb enthusiasts! Tender, bite-sized pieces of marinated chicken thighs are paired with aromatic green onions and grilled to perfection, delivering smoky, savory goodness in every bite. The marinade features keto-friendly ingredients like tamari, sugar-free mirin, and erythritol, creating an irresistible umami profile while keeping carbs to a minimum. Finished with a sprinkle of sesame seeds, this keto yakitori is ideal for a quick yet impressive meal, taking just 40 minutes total to prepare and cook. Perfect for grilling season or as a crowd-pleasing appetizer, these flavorful skewers ensure you don’t have to compromise on taste while sticking to your keto lifestyle!
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Recipe Information
Ingredients
- 450 grams Boneless, skinless chicken thighs
- 60 ml Tamari (gluten-free soy sauce)
- 30 ml Rice vinegar
- 1 tablespoon Erythritol (granulated sugar substitute)
- 30 ml Mirin (sugar-free)
- 1 teaspoon Sesame oil
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 3 stalks Green onions (scallions)
- 1 tablespoon Avocado oil (for grilling)
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Cut the boneless, skinless chicken thighs into small bite-sized pieces, approximately 3 cm in size.
Prepare the marinade by combining tamari, rice vinegar, erythritol, sugar-free mirin, sesame oil, minced garlic, and grated ginger in a bowl. Whisk until the erythritol is dissolved.
Add the chicken pieces to the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
While the chicken is marinating, cut the green onions into 3 cm pieces to thread onto the skewers between the chicken pieces.
Preheat a grill or grill pan to medium-high heat. Lightly oil the grates or pan with avocado oil to prevent sticking.
Thread the marinated chicken and green onion pieces alternately onto skewers. If using wooden skewers, ensure they have been soaked in water for at least 30 minutes to prevent burning.
Place the skewers on the grill and cook for 6-8 minutes per side, basting occasionally with the remaining marinade. Ensure the internal temperature of the chicken reaches 74°C (165°F).
Once cooked, remove the skewers from the grill and let them rest for a minute before serving.
Sprinkle with sesame seeds (optional) and serve hot. Enjoy your keto-friendly yakitori!
Nutrition Facts
Calories |
1314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.1 g | 101% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 562 mg | 188% | |
| Sodium | 3937 mg | 171% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.5 g | ||
| Protein | 124.9 g | 250% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 110 mg | 8% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1326 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
