keto Yakitori Umami Lemon Chicken cover

Umami Lemon Chicken

The BEST Asian Low-Carb/Keto recipe for Umami Lemon Chicken. Bursting with umami and lemon yuzu. Net Carb/Serv ~5g. Step by step directions with pictures make this recipe quick and easy.
Course Main Course
Cuisine Asian Fusion
Keyword ketoasianchicken, ketobbqchicken, lowcarbbbqchicken, lowcarbchicken
Prep Time 5 minutes
Cook Time 10 minutes
Marination Time 8 hours
Total Time 8 hours 15 minutes
Servings 2


  • 3-4 Pieces Boneless Chicken Thighs
  • 3 Cups Dashi
  • 1 Cup Water
  • 2 tsp Salt
  • 1/3 Cup of Lemon Juice we recommend using real lemons
  • 1 tsp Yuzu Kosho optional


  • Gather all the ingredients.
  • Make 3 cups of dashi, remove from heat and let it cool down.
  • In a glass mixing bowl, add water, salt, lemon juice from real lemons, cooled dashi and chicken. Marinate for 8 hours to overnight. I wouldn't marinate past 12 hours due to the use of lemons. Note - don't use a metal mixing bowl due to the interaction with lemon's acidity.
  • After marination, pat chicken dry with a paper towel and cut into 1" x 1" cubes.
  • Preheat grill to 350F.
  • Once the grill is up to temp, reduce heat to medium and place chicken pieces on the grill. Close lid and cook for 8-10 minutes or until internal temp reaches 165F while occasionally rotating the chicken.
  • Transfer chicken to a serving plate and serve with optional Yuzu Kosho.