Japanese · Dinner
Grilled Chicken Skewers with Green Onion (Keto)
Boneless chicken thigh cubes are marinated in soy sauce, sake, ginger and sesame oil, then threaded onto skewers with scallion and grilled over high heat until charred. Finished with a butter-sesame glaze, this keto adaptation forgoes mirin for a low-carb, high-fat result that preserves yakitori's distinctive char and umami.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
478Calories
39.2gProtein
33.6gFat
4.8gCarbs
1.4gSugar
0.9gFiber
1120mgSodium
218mgChol
12.1gSat Fat
540mgPotassium
70mgCalcium
2.3mgIron
0.6mcgVitamin B12
4.5mgVitamin C
gluten-free-adaptable
protein-rich
low-carb
keto
Instructions
1
Prep
Cut the chicken thigh into 1-inch cubes and scallions into 1-inch lengths, then thread them alternately onto skewers, packing tightly.
2
Marinate
Whisk soy sauce, sake, sesame oil and fresh ginger in a shallow bowl, submerge the skewers, and chill for 20 minutes.
3
Sear
Brush a grill or grill pan with vegetable oil and cook the skewers over high heat for 6 minutes total, turning frequently, until charred and firm.
4
Glaze
Melt butter in a small pan, stir in sesame seeds and erythritol until dissolved, then brush over the skewers during the last minute of cooking.
5
Plate
Season with salt and black pepper, set on a plate, and spoon any remaining butter glaze over the top before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g boneless chicken thigh, cut into 1-inch cubes
- 44 scallions, cut into 1-inch lengths
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp sake
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp fresh ginger
- 2 tbsp2 tbsp butter
- 2 tsp2 tsp sesame seeds
- 1 tsp1 tsp erythritol
- 1/2 tsp1/2 tsp salt
- 2 pinch2 pinch black pepper
- 2 tsp2 tsp vegetable oil for the grill grates
