Keto Teriyaki Chicken Skewers

Fire up the grill for these irresistible Keto Teriyaki Chicken Skewers, a low-carb twist on the classic favorite! Tender, juicy pieces of marinated chicken thighs are infused with the umami-packed flavors of coconut aminos, fresh garlic, and ginger, then grilled to perfection. The homemade keto teriyaki sauce—thickened with xanthan gum and naturally sweetened with erythritol or monk fruit—adds a glossy, caramelized finish that’s both rich and guilt-free. Perfect for outdoor summer gatherings or a quick weeknight dinner, these skewers are not only protein-packed but also gluten-free and paleo-friendly. Pair them with a fresh salad or cauliflower rice for a complete, keto-friendly meal that’s as satisfying as it is delicious. Decorated with a sprinkle of sesame seeds and scallions, these skewers are as visually appealing as they are tasty!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken thighs
• 0.25 cup Coconut aminos
• 2 tablespoons Low-carb sweetener (erythritol or monk fruit)
• 1 tablespoon Rice vinegar
• 1 teaspoon Sesame oil
• 2 cloves Fresh garlic, minced
• 1 teaspoon Fresh ginger, grated
• 0.5 teaspoon Xanthan gum
• 1 tablespoon Avocado oil
• 1 teaspoon Sesame seeds
• 2 stalks Scallions, sliced (optional, for garnish)
• 8 pieces Wooden skewers (soaked in water for 30 minutes)

Directions

Step 1

Cut the chicken thighs into 1- to 1.5-inch bite-sized pieces.

Step 2

In a medium mixing bowl, whisk together the coconut aminos, low-carb sweetener, rice vinegar, sesame oil, garlic, and ginger to create the marinade.

Step 3

Take out 1/4 cup of the marinade and set it aside in a small saucepan for later.

Step 4

Place the chicken pieces in the remaining marinade. Cover and refrigerate for at least 1 hour (up to overnight) to allow the flavors to develop.

Step 5

Preheat the grill or grill pan to medium-high heat. Lightly oil the grates or pan with avocado oil to prevent sticking.

Step 6

Thread the marinated chicken pieces onto the soaked wooden skewers, leaving a little space between each piece for even cooking.

Step 7

Grill the skewers for 5–7 minutes per side, or until the chicken is fully cooked and has an internal temperature of 165°F (74°C). Turning occasionally ensures even cooking and prevents charring.

Step 8

While the chicken is grilling, heat the reserved marinade over medium heat. Sprinkle in the xanthan gum while whisking continuously to thicken the sauce. Remove from heat once the sauce reaches your desired consistency.

Step 9

Brush the cooked skewers with the thickened teriyaki sauce before serving for an extra boost of flavor.

Step 10

Garnish the skewers with sesame seeds and sliced scallions, if desired. Serve immediately and enjoy your keto-friendly teriyaki chicken skewers!

Nutrition Facts

Serving size	(701.6g)

Amount per serving	% Daily Value*
Calories	1292.1

Total Fat 79.1g	0%
Saturated Fat 17.8g	0%
Polyunsaturated Fat 6.5g
Cholesterol 567.0mg	0%
Sodium 1485.8mg	0%
Total Carbohydrate 41.5g	0%
Dietary Fiber 2.1g	0%
Total Sugars 12.8g
Protein 119.6g	0%

Vitamin D 31.8IU	0%
Calcium 81.1mg	0%
Iron 4.8mg	0%
Potassium 1174.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.5%

Protein: 35.3%

Carbs: 12.2%