Chicken yakitori is an easy and delicious appetizer or main dish. And this keto yakitori recipe is sugar-free and yet maintains all the classic flavor.
Let me tell you before I go any further: this chicken yakitori recipe was a big hit with my entire family. I don’t know if it’s me or not, but it is always surprising when my three children agree on a meal.
It’s rare to see my 15-year-old son so excited about any of the things I have made. He is in that wonderful phase where he is naturally suspicious of his parents’ actions. Because he is growing fast and extremely hungry, he eats everything I make. There is often a lot of grumbling that goes along with it.
His expression changed from one of confusion to another when I said that we were going to have chicken yakitori for dinner. After one bite of the grilled chicken Asian-inspired, his face changed to pure joy.
Since then, he has raved about it and continues to ask me for it again. It’s easy to make and tastes delicious, so I am glad to oblige.
Prep Time: 15 minutes | Cook Time: 17 minutes | Total Time: 32 minutes | Servings: 6 servings | Calories: 278kcal
- ¼ cup tamari or soy sauce
- ¼ cup water
- ¼ cup Swerve Brown
- 2 tablespoon BochaSweet (can use allulose)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon minced fresh ginger (or ½ teaspoon ground ginger)
- ¼ teaspoon hot pepper flakes
- ¼ teaspoon xanthan gum
- 2 lb boneless skinless chicken thighs (chopped into bite sized pieces)
- 2 teaspoon toasted sesame seeds
- 1 medium scallion, chopped
- In a medium saucepan over medium heat, combine the tamari, water, Swerve, BochaSweet, sesame oil, garlic, ginger, and hot pepper flakes. Bring to a boil.
- Sprinkle the surface with the xanthan gum and whisk vigorously to combine. Continue to boil 2 to 3 minutes until somewhat thickened. Remove from heat and cool completely.
- Place the chicken in a bowl and toss with ⅔ of the sauce. Refrigerate 2 hours to marinate. Reserve the remaining sauce for serving with the chicken.
- If you’re using bamboo skewers, place in a pan with water to soak for at least an hour. You will need 6 to 8 large skewers or 12 small appetizer-sized skewers.
- Preheat the grill to medium high and grease the grates to prevent sticking. Thread the chicken onto the skewers. Place the skewers on the grill and brush the the marinating liquid.
- Grill 5 to 6 minutes per side, brushing frequently with the marinating liquid. Remove to a platter and sprinkle with sesame seeds and scallions. Serve with the reserved sauce at the table.