Low Carb Yakitori
Experience the irresistible flavors of Japan with this Low Carb Yakitori recipe—a healthier twist on a classic favorite! Featuring tender, bite-sized pieces of boneless chicken thighs, this dish pairs beautifully with a sugar-free, gluten-free marinade made from tamari, erythritol or monk fruit, rice vinegar, and aromatic garlic and ginger. Perfectly grilled on skewers alongside vibrant green onions, this low-carb yakitori is a quick and easy meal that’s ready in just 35 minutes. Ideal for a keto-friendly dinner or delicious appetizer, this recipe offers a guilt-free way to enjoy the smoky, umami flavors of traditional Japanese street food. Serve hot with a sprinkle of sesame seeds or extra green onions for an added touch of freshness!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 60 ml Tamari (gluten-free soy sauce)
- 2 tablespoons Sugar-free sweetener (erythritol or monk fruit)
- 1 tablespoon Rice vinegar
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Sesame oil
- 4 stalks Green onions
- 10 pieces Skewers (soaked in water for 30 minutes if wooden)
Instructions
Cut the boneless, skinless chicken thighs into bite-sized pieces, about 1.5 inches each.
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
In a medium mixing bowl, combine tamari, sugar-free sweetener, rice vinegar, minced garlic, grated ginger, and sesame oil. Stir until the sweetener dissolves to create the marinade and basting sauce.
Divide the marinade into two portions: one for marinating the chicken and the other for basting later during grilling.
Add the chicken pieces to one portion of the marinade, ensuring they are well coated. Cover and let marinate in the refrigerator for 15 minutes.
While the chicken marinates, chop the green onions into 1.5-inch pieces to alternate with the chicken on the skewers.
Preheat your grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Thread the marinated chicken and green onion pieces alternately onto the skewers, leaving a small gap between each piece to ensure even cooking.
Grill the skewers for 4-5 minutes per side, brushing occasionally with the reserved marinade portion to add flavor and moisture. Cook until the chicken is fully cooked and has an internal temperature of 75°C (165°F).
Remove your low-carb yakitori from the grill and serve immediately. Optionally, garnish with sesame seeds or additional chopped green onions.
Nutrition Facts
Calories |
1232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 3587 mg | 156% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 1.5 g | ||
| Protein | 138.2 g | 276% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 119 mg | 9% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1555 mg | 33% | |
*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.
