keto Yakitori Umami Lemon Chicken cover

Yakitori Umami Lemon Chicken


Often times, simplicity is underrated in cooking.  Of course, there are many great recipes that use complex ingredients with delicious results, but you would be surprised at the flavors that you can extract from a simple marinade. 

A perfect example is my mom’s Lemon Chicken recipe!  It uses only 2 ingredients but packs so much flavor!  Although this recipe has evolved over the years to use 3 ingredients, it is still a simple marinade. 

Since we recommend 8 hours or overnight to marinade, it’s best to plan ahead with this one.  So without further ado, here is our version of my Mom’s Lemon Chicken BBQ!

keto Yakitori Umami Lemon Chicken pic 1

It would be hard to tell what the exact carb count on this dish is because it is a lemon marinade, but I am pretty certain it would be under the 5 carb keto threshold we use. 

This dish introduces a smokey zesty lemon flavor rounded by the natural flavor of chicken and a lasting umami finish.

keto Yakitori Umami Lemon Chicken pic

For this dish, the only specialty ingredients are Bonito Flakes and optional Yuzu KoshoYuzu Kosho is a bold citrus pepper paste that really goes well with chicken.  If you haven’t ever tried it, we highly recommend it!

Now, let’s get started!

Prepping Time 5M

Marination Time 8-12H

Cook Time 10-12M

Total Time 8H15M

Net Carb/Serv < 5g

Servings 2

Ingredients

  • 3-4 Boneless Chicken Thighs
  • 3 Cups of Dashi
  • 4 Lemons
  • 1 Cup of Water
  • 2 tsp Salt
  • 2 Lemon Wedges
  • Yuzu Kosho (optional)

Directions

1) Gather all the ingredients.

2) Make 3 cups of dashi (link if you do not know how to make it ).  Set aside until cool.

3) In a glass mixing bowl, add water, salt, 4 lemons squeezed (we use a lemon press), cooled dashi and chicken.  Marinate for 8 hours to overnight.  I would not marinate past 12 hours due to the use of lemons.  It is recommended to marinate in a glass mixing bowl due to metal’s interaction with acidity.

4) After marination, soak wooden skewers in water for at least 10 minutes.

5) Pat chicken dry with paper towels and cut into 1/2 x 1/2 cube size bites.

6) Skewer chicken loosely (do not pack in tight).

7) Preheat grill to 350F (we rather use a charcoal grill for the flavor, but gas grills are fine when short on time).

8) Reduce heat to medium-high and place skewers on the grill.  Close lid and rotate skewers every 2 minutes until done.  Should take around 10-12 minutes.

9) Pull chicken from skewers onto a serving plate.

10) Squeeze a wedge of lemon on top of the chicken and serve with optional Yuzu Kosho.

Hope you enjoy this simple yet delicious chicken marinade!

If you are looking for other low-carb/keto ideas, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!

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More Recipes

keto Yakitori Umami Lemon Chicken pic 2

keto Yakitori Umami Lemon Chicken cover

Yakitori Umami Lemon Chicken

The BEST Asian Low-Carb/Keto recipe for Lemon Chicken Yakitori. Bursting with umami and lemon yuzu. Net Carb/Serv 5g. Step by step directions with pictures make this recipe quick and easy.
5 from 2 votes
Course: Main Course
Cuisine: Asian Fusion
Keyword: ketoasianchicken, ketobbqchicken, lowcarbbbqchicken, lowcarbchicken
Prep Time: 5 minutes
Cook Time: 12 minutes
Marination Time: 8 hours
Total Time: 8 hours 17 minutes
Servings: 2
Print Recipe

Ingredients

  • 1 lb Boneless Chicken Thighs
  • 3 Cups Dashi
  • 4 Whole Lemon
  • 1 Cup Water
  • 2 tsp Salt
  • 2 Wedge Lemon
  • 1 tsp Yuzu Kosho optional

Instructions

  • Gather all the ingredients.
  • Make 3 cups of dashi (link if you do not know how to make it ). Set aside until cool.
  • In a glass mixing bowl, add water, salt, 4 lemons squeezed (we use a lemon press), cooled dashi and chicken. Marinate for 8 hours to overnight. I would not marinate past 12 hours due to the use of lemons. It is recommended to marinate in a glass mixing bowl due to metal's interaction with acidity.
  • After marination, soak wooden skewers in water for at least 10 minutes.
  • Pat chicken dry with paper towels and cut into 1/2 x 1/2 cube size bites.
  • Skewer chicken loosely (do not pack in tight).
  • Preheat grill to 350F (we rather use a charcoal grill for the flavor, but gas grills are fine when short on time).
  • Reduce heat to medium-high and place skewers on the grill. Close lid and rotate skewers every 2 minutes until done. Should take around 10-12 minutes.
  • Pull chicken from skewers onto a serving plate.
  • Squeeze a wedge of lemon on top of the chicken and serve with optional yuzu kosho.

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