Craving something smoky, savory, and just a touch sticky-sweet without sabotaging your macros? Meet your new favorite meal: Keto Chicken Yakitori Skewers. These skewers capture the essence of your favorite Japanese takeout with an umami kick—minus the sugar crash.
Whether you’re grilling for company, meal-prepping like a pro, or jazzing up your weeknight dinners, this recipe has got you covered (and your taste buds delighted).
Why Keto Chicken Yakitori Skewers Are a Must-Try
Let’s be real—staying keto can get repetitive. If you’re tired of “another chicken breast,” you’re not alone. That’s where yakitori shines: fun, flavorful, and it lifts chicken to a whole new level.
- 🔥 Juicy & Flavorful: Chicken thighs are keto grilling heroes. More fat means more flavor, which means more satisfaction.
- 🌱 Clean Ingredients: We reimagined the sauce using coconut aminos and keto-friendly sweetener, ditching sugar but keeping that classic glazed goodness with fewer carbs.
- 🧩 Easy to Fit In: Quick prep, fast cook, and perfect for eating with your hands. What else do you need?
This recipe nails it—simple prep, bold flavor, totally keto-friendly.
Ingredients and Why They Matter
Short, sweet, and essential:
- 🐓 Chicken Thighs: Juicy, flavorful, high-fat, perfect for keto and grilling.
- 🥥 Coconut Aminos: A lower-sodium, soy-free soy sauce alternative with a natural hint of sweetness.
- 🍬 Erythritol or Monk Fruit Sweetener: Classic yakitori glaze flavors, carb-conscious.
- 🍶 Rice Vinegar: Adds brightness and balances richness.
- 🧄 Garlic & Ginger: Non-negotiable aromatics that deepen the flavor and add that unmistakable Japanese flair.
Marinate quickly and you’re halfway to a flavor-packed, keto-friendly dinner.
Better Than Sugary Yakitori
Some sugar-free recipes miss the mark, but not this one. Keto yakitori leans fully into umami, allowing the smoky grill and juicy chicken to shine—no weird aftertaste here.
- 🔄 Compared to Traditional Yakitori: No refined sugar, yet caramelization still occurs thanks to natural sugars in coconut aminos and your keto sweetener.
- 🔥 On the Grill: Expect a crispy, slightly charred exterior with tender, juicy inside—a texture contrast that keeps you coming back.
This isn’t just keto-friendly; it’s genuinely delicious.
Pro Tips for Perfect Skewers Every Time
- 🕒 Marinate Well: At least an hour in the fridge, overnight if possible, for maximum flavor.
- ⛵ Soak Skewers: Avoid grill flare-ups by soaking bamboo skewers for 30 minutes.
- 🔥 Grill at Medium-High Heat: Achieve a perfect char without drying out the chicken. Preheat your grill and stay attentive.
- 💦 Brush with Sauce: Reserve some marinade to brush in the final minute on the grill for that irresistible glossy finish.
Master these, and you’re set.
Easy Meal Prep & Storage
These skewers taste great fresh and reheated—plus they’re fridge- and freezer-friendly.
- 🧊 Store: leftovers in airtight containers up to 3 days.
- ❄️ Freeze: cooked skewers in a single layer before bagging to prevent sticking.
- 🔁 Reheat: gently in the oven or on the grill to preserve texture. Microwave if needed, but expect a slight texture change.
Meal prep that feels fresh? Yes, please.
Serving Suggestions
Versatile and tasty, these skewers fit any occasion:
- 🥗 Dinner Plate: Pair with cauliflower rice or sautéed greens for a balanced low-carb meal.
- 🧊 Cold Lunch: Perfect cold—pack with avocado or sesame cucumber salad.
- 🎉 Party Appetizer: Serve mini-skewers at gatherings; they disappear fast.
Whether for weeknights or weekend grilling, keto chicken yakitori skewers are a go-to.
Next time someone asks what’s on the grill, casually say, “Oh, just some keto yakitori skewers. No big deal.” (Our little humblebrag.)
Keto Chicken Yakitori Skewers
The Keto Chicken Yakitori Skewers are a flavorful and satisfying dish that turns chicken thighs into a smoky, savory, and slightly sweet experience without refined sugar. Juicy chicken is marinated in coconut aminos, keto-friendly sweetener, rice vinegar, garlic, and ginger, then grilled over medium-high heat for a crisp exterior and tender interior. The sauce naturally caramelizes on the grill, creating a glossy, umami-rich glaze that stays low in carbs. Perfect for weeknight dinners, meal prep, or entertaining, these skewers pair beautifully with cauliflower rice, sautéed greens, or low-carb sides and can be stored, reheated, and enjoyed warm or cold.
Servings 4 servings
Calories 340kcal
Equipment
- Mixing bowl
- Whisk
- Sharp knife
- Cutting board
- grill or grill pan
- Basting Brush
- bamboo or metal skewers
Ingredients
For the chicken skewers
- 2 pounds boneless skinless chicken thighs trimmed and cut into bite-size pieces
- 1 tablespoon avocado oil or olive oil, for greasing grill grates
- 8 bamboo skewers soaked in water for at least 30 minutes, or use metal skewers
For the keto yakitori marinade and glaze
- 1/2 cup coconut aminos
- 1/4 cup granular erythritol or monk fruit erythritol blend
- 2 tablespoons rice vinegar unseasoned, no added sugar
- 2 tablespoons toasted sesame oil
- 3 cloves garlic finely minced
- 1 tablespoon fresh ginger finely grated
- 1 tablespoon rice vinegar additional, for finishing glaze
- 1 teaspoon sesame seeds for garnish, optional
- 2 tablespoons green onions thinly sliced, for garnish, optional
Instructions
- Place the bamboo skewers in a shallow dish of water and soak for at least 30 minutes so they do not burn on the grill.
- Trim excess fat from the chicken thighs if needed and cut them into even bite-size pieces about 1 to 1 1/2 inches in size.
- In a mixing bowl whisk together the coconut aminos, granular erythritol, the first amount of rice vinegar, toasted sesame oil, minced garlic, and grated ginger until the sweetener is mostly dissolved.
- Transfer about 1/4 cup of the marinade to a small bowl, cover, and refrigerate to use later for brushing as a glaze on the grill.
- Place the chicken pieces in the remaining marinade, toss to coat thoroughly, cover the bowl, and refrigerate for at least 1 hour or up to overnight to develop flavor.
- When ready to cook, preheat a grill or grill pan to medium high heat and lightly grease the grates with avocado oil or olive oil.
- Thread the marinated chicken pieces onto the soaked skewers, packing them snugly but without squeezing so the heat can circulate for even cooking.
- Place the skewers on the preheated grill and cook for about 4 to 5 minutes on the first side until light char marks appear.
- Flip the skewers and grill for another 4 to 5 minutes, turning once more as needed, until the chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit.
- While the chicken cooks, pour the reserved marinade into a small saucepan and simmer over medium heat for 3 to 4 minutes until slightly thickened, then stir in the additional rice vinegar to brighten the glaze.
- During the last 1 to 2 minutes of grilling, brush the reduced glaze generously over the skewers, allowing it to bubble and lightly caramelize without burning.
- Transfer the finished skewers to a serving platter, sprinkle with sesame seeds and sliced green onions if using, and serve hot with keto friendly sides such as cauliflower rice or sautéed greens.
Notes
For the lowest carbs, choose plain coconut aminos and unseasoned rice vinegar with no added sugar. If you prefer a thicker glaze, you can simmer the reserved marinade a bit longer until it reduces further, keeping an eye on it so it does not scorch. Leftover skewers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in a low oven or on the grill. For meal prep, enjoy the skewers cold with a crisp salad, or slice the chicken off the skewers and serve over cauliflower rice. This recipe is designed to stay strictly keto, keeping net carbohydrates around 4 grams per serving when served without high carb sides.
Nutrition
Serving: 1g | Calories: 340kcal | Carbohydrates: 6g | Protein: 29g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 150mg | Sodium: 780mg | Fiber: 2g | Sugar: 1g
