Keto Korean BBQ Chicken Skewers

Ingredients

• about 680 g Chicken thighs
• 4 tbsp Soy sauce (gluten-free tamari)
• 2 tbsp Brown sugar substitute (erythritol)
• 1 tbsp Sesame oil
• 4 cloves Garlic
• 1 tsp Ginger
• 1 tsp Gochugaru (Korean chili flakes)
• 2 stalks Green onions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g of chicken thighs into 2.54 cm bite-sized pieces.
2. 2In a medium bowl, whisk together the 4 tbsp soy sauce (gluten-free tamari), 2 tbsp brown sugar substitute (erythritol), 1 tbsp sesame oil, 4 cloves of minced garlic, 1 tsp of grated ginger, and 1 tsp of gochugaru (Korean chili flakes). Finely chop the 2 stalks of green onions and add them to the marinade.
3. 3Add the cut chicken pieces to the marinade, ensuring each piece is coated. Cover the bowl and refrigerate for at least 30 minutes to allow the chicken to marinate.
4. 4If using wooden skewers, soak them in water for at least 20 minutes before threading the marinated chicken onto them. Thread the marinated chicken pieces onto the skewers, leaving a small space between each piece.
5. 5Preheat your grill to medium-high heat (approximately 205°C or 200°C).
6. 6Place the chicken skewers on the preheated grill. Grill for 12-15 minutes, turning occasionally, until the chicken is cooked through and has reached an internal temperature of 74°C. The chicken should be lightly charred and no longer pink in the center.

Substitutions

Related Guides