Low Carb Teriyaki Chicken Skewers
Fire up the grill and savor bold Asian flavors with these Low Carb Teriyaki Chicken Skewers—perfect for a healthy and delicious meal! This recipe swaps traditional teriyaki sauce ingredients for a sugar-free twist, using tamari, granulated monk fruit sweetener, and xanthan gum to create a luscious glaze that's packed with umami and free from excess carbs. Juicy chicken breast pieces are marinated in a fragrant blend of garlic, ginger, sesame oil, and rice vinegar, then skewered and grilled to perfection. Brushed with a sticky homemade glaze and finished with optional sesame seeds and green onions, these skewers are ideal for keto enthusiasts or anyone seeking a guilt-free, gluten-free grilling option. Quick to prep and ready in under 40 minutes, these crowd-pleasing chicken skewers are a flavorful addition to your summer BBQs or a weeknight dinner rotation.
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Recipe Information
Ingredients
- 1.5 lbs Chicken breast
- 0.5 cup Tamari (gluten-free soy sauce)
- 2 tbsp Granulated monk fruit sweetener
- 1 tbsp Sesame oil
- 1 tbsp Rice vinegar
- 2 cloves Garlic, minced
- 1 tsp Ginger, grated
- 0.25 tsp Xanthan gum
- 1 tbsp Vegetable oil (for grilling)
- 1 tsp Sesame seeds (optional, for garnish)
- 2 tbsp Chopped green onions (optional, for garnish)
- 6 Skewers (wooden or metal)
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
Cut the chicken breast into 1-inch cubes and set aside.
In a medium bowl, whisk together tamari, monk fruit sweetener, sesame oil, rice vinegar, minced garlic, and grated ginger to create the marinade.
Pour half of the marinade into a sealable plastic bag or a shallow dish, and reserve the other half for later use as a glaze.
Add the chicken pieces to the marinade, seal the plastic bag, and massage the marinade into the chicken. Refrigerate for at least 30 minutes, or up to 2 hours for better flavor.
While the chicken is marinating, transfer the reserved marinade to a small saucepan and bring it to a simmer over medium heat.
Sprinkle the xanthan gum evenly over the simmering marinade and whisk continuously until the sauce thickens slightly. Remove from heat and set aside to cool.
Preheat your grill to medium-high heat and lightly grease the grates with vegetable oil.
Thread the marinated chicken pieces onto the skewers, leaving a small amount of space between each piece for even cooking.
Place the skewers on the grill and cook for 6-8 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C). Brush the thickened teriyaki glaze over the skewers during the last minute of grilling for added flavor.
Once cooked, remove the skewers from the grill and let them rest for 2 minutes.
Garnish with sesame seeds and chopped green onions, if desired. Serve immediately and enjoy your low-carb teriyaki chicken skewers!
Nutrition Facts
Calories |
1322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 8426 mg | 366% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 0.3 g | ||
| Protein | 204.9 g | 410% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2327 mg | 50% | |
*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.
