Keto Chicken Yakitori Skewers

Ingredients

• 1.5 lbs Chicken Thighs (boneless, skinless)
• 1/4 cup Soy Sauce (low sodium)
• 2 tbsp Erythritol or Monk Fruit Sweetener
• 1 tbsp Rice Vinegar
• 1 tsp Ginger (grated)
• 2 cloves Garlic (minced)
• 1 tsp Sesame Oil
• 1/4 tsp Xanthan Gum
• 2 tbsp Green Onions (chopped)

Instructions

1. 1Cut the 1.5 lbs of boneless, skinless chicken thighs into 1-inch cubes.
2. 2In a medium bowl, whisk together the 1/4 cup low sodium soy sauce, 2 tbsp erythritol or monk fruit sweetener, 1 tbsp rice vinegar, 1 tsp grated ginger, 2 cloves minced garlic, and 1 tsp sesame oil until well combined.
3. 3Add the 1.5 lbs of chicken cubes to the marinade in the bowl, ensuring each piece is coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
4. 4While the chicken marinates, soak 4-6 wooden skewers in water for at least 20 minutes to prevent burning. Once soaked, thread the marinated chicken pieces onto the skewers, leaving a small space between each piece.
5. 5Preheat your grill to medium heat, approximately 350-400°F (175-200°C).
6. 6Place the chicken skewers on the preheated grill. Grill for 10-15 minutes, turning the skewers every few minutes, until the chicken is cooked through and has light char marks. The internal temperature of the chicken should reach 165°F (74°C).
7. 7In a small bowl, whisk the 1/4 tsp xanthan gum into 2 tablespoons of the reserved marinade. Pour this mixture back into the remaining marinade and whisk vigorously until slightly thickened. Brush this glaze over the chicken skewers during the last 2 minutes of grilling.
8. 8Remove the skewers from the grill and let them rest for 2-3 minutes. Garnish the Keto Chicken Yakitori Skewers with the 2 tbsp chopped green onions before serving.

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