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Japanese Chicken Skewers - Yakitori Negima

The BEST Asian Low-Carb/Keto recipe for Japanese Chicken Skewers - Yakitori Negima.  Enjoy this delicious traditional festival food at only ~1g Net Carb/Skewer. Step by step directions with pictures makes this recipe quick and easy.
Course Appetizer, Main Course
Cuisine Japanese
Keyword ketojapanesebbqchicken, ketojapanesechickenskewer, ketoyakitori, lowcarbjapanaesechickenskewer, lowcarbjapanesebbqchicken, lowcarbyakitori
Prep Time 10 minutes
Cook Time 15 minutes
Brine Time 1 hour
Total Time 1 hour 25 minutes
Servings 3 Skewers

Ingredients

Yakitori

  • 1/2 lb Boneless and Skinless Chicken Thigh (about 2-3 pieces)
  • 2 Cups Water (optional brine)
  • 1 tbsp Salt (optional brine)
  • 3 Stalk Green Onions
  • 3-4 Pieces Wooden Skewers
  • 1/8 tsp Toasted Sesame Seed (optional)

Marinade

  • 2 tbsp Soy Sauce
  • 3 tbsp Japanese Sake
  • 1 tbsp Water
  • 1 1/2 tbsp Swerve/Monkfruit
  • 1/2 Cup Bonito Flakes
  • 1 Clove Garlic

Instructions

  • Gather all the ingredients.
  • Optional Brine - In a mixing bowl, add 2 cups of water and 1 tbsp of salt. Add chicken and brine for 1 hour. Note - be careful not to over brine, otherwise it will come out too salty. 
  • Soak wooden skewers in water for at least 10 minutes.
  • Finely dice garlic and set aside.
  • In a stove top pot, add all the ingredients for the marinate - Soy Sauce, Japanese Sake, Water, Swerve/Monkfruit, Bonito Flakes, and Diced Garlic - and bring to boil. Once boiling, reduce to simmer heat and let sauce reduce for 7-10 minutes or until slightly reduced. Once reduced, strain sauce with strainer and make sure to squeeze/press any excess sauce from the bonito flakes. Set aside. Note - if you are making more sauce, it will take longer to reduce. Note 2 - if you like stronger flavors, transfer some of the sauce into a reserve bowl and drizzle sauce before serving. Do not drizzle sauce you used for basting as it would be contaminated.
  • In the meantime, cut green onions into 1 inch pieces and set aside.
  • Cut into 1/2 x 1/2 cube size bites and set aside.
  • Skewer chicken loosely (do not pack in tight). Use 3 pieces of chicken for every piece of green onion as picture shown.
  • Preheat grill to 350F. Once grill is preheated, reduce heat to medium-low and place skewers on the grill. Using a basting brush, generously brush marinade on each skewer and close lid. Rotate skewers every 2 minutes basting on each rotation and until done - should take around 8-10 minutes or once internal temp reaches 165F. Transfer to serving plate and sprinkle optional Toasted Sesame Seed.
  • Optional Oven Instructions - if you don't own a BBQ grill or located in an area where grilling is not possible, here are alternative oven instructions. Preheat oven to 500F. Place skewers on a baking rack in center of oven and generous brush marinade on each skewer. Rotate every 2 minutes basting on each rotation and continue until done - should take around 8-10 minutes or once internal temp reaches 165F. Transfer to serving plate and sprinkle optional Toasted Sesame Seed.