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.

Course Dinner, Main Course

Cuisine Asian-Inspired, Japanese

Keyword gluten free, grilled chicken skewers, keto chicken, low-carb, yakitori

Prep Time 20

Cook Time 15

Total Time 35

Servings 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