Keto Chicken Yakitori

It was a very hot day here so we decided to have a bbq. None of us wanted sauces full of carbs. I found this recipe which was easy to make. I prepared the sauce and put it in the fridge to marinate the bite size chicken pieces. Make sure the chicken is not wet so that the marinade sticks. Keep a third of the sauce to brush the chicken skewers when they are on the bbq as it protects the meat and keeps it moist. We also made juicy burgers from organic Aberdeen Angus steak mince. We have these Keto bread rolls which are just 2.7g per roll. Sadly, they’re not gluten free. Their loaves are good too. The Yakitori chicken skewers are really delicious. The flavour and stickiness really makes them special. They are easy to make and you could cook them on a griddle or in the oven. My aunt doesn’t follow a Keto diet but enjoyed several skewers and asked for the recipe. Try this recipe, it is definitely a keeper. Enjoy!

Prep time: 15 mins | Cook time: 17 mins | Servings: 6

Nutrition for 1 serving (1/6): calories 278 | carbs 1.1g | protein 35.8g | fat 11.9g


  • 1/4 cup tamari or soy sauce (I used gluten-free soy sauce)
  • 1/4 cup water
  • 1/4 cup Swerve Brown (I used white erythritol)
  • 2 tbsp BochaSweet (I used allulose instead)
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced (I used garlic paste)
  • 1 tsp minced fresh ginger (or 1/2 tsp ground ginger) (I used ginger paste)
  • 1/4 tsp hot pepper flakes
  • 1/4 tsp xanthan gum
  • 2 lb boneless skinless chicken thighs (chopped into bite sized pieces) (I used chicken breast instead)
  • 2 tsp toasted sesame seeds
  • 1 medium spring onion, chopped


  • In a pan over medium heat, combine the tamari/soy sauce, water, sweetener, BochaSweet/allulose, sesame oil, garlic, ginger, and hot pepper flakes. Bring to a boil. 
  • Next add the xanthan gum and whisk vigorously to combine. Continue to boil for around 2 to 3 minutes, until somewhat thickened. Then, remove from heat and allow to cool completely. 
  • Place the chicken in a bowl and toss with 2/3 of the sauce. Refrigerate 2 hours to marinate. Reserve the remaining sauce for serving with the chicken. 
  • If you’re using bamboo skewers, soak in water for at least an hour, to stop them from burning. You will need 6 to 8 large skewers or 12 small appetizer-sized skewers. I made 8 large chicken skewers.
  • Preheat the grill to medium high and grease to prevent sticking. Thread the chicken onto the skewers.
  • Place the skewers on the grill, or I cooked mine on the BBQ, and continuously brush with the marinating sauce so the chicken is fully coated.
  • Grill 5 to 6 minutes per side, brushing frequently with the marinating sauce.
  • Once cooked remove from the heat, and serve with sesame seeds and chopped spring onions scattered over top. Serve with the reserved sauce at the table.

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