Chicken Yakitori
This sugar-free, low-carb Asian chicken skewer combines all of the flavors you love but keeps out all of the guilt. Enjoy this over rice, with bell peppers, or by itself - get creative!
Ingredients
- 3 chicken breasts cubed
- ¼ cup soy sauce try to use a low sodium one if you can!
- 2 T sugar-free brown sugar linked my favorites below
- 1 T gochujang or another spicy Asian alternative such as sriracha or chili paste
- 1 T dijon mustard
- 3 cloves garlic minced
- 1 T fresh ginger or 1 t ground ginger
- ¼ t black pepper
- 1 t sesame seeds optional
Instructions
- Combine all of the ingredients, except the cubed chicken, in a bowl.
- Set aside 1/3 cup of the mixture and pour the rest into a large Ziploc bag or whatever mechanism you're going to use for marinating the chicken.
- Add the cubed chicken to the bag. Let it marinate for at least 1 hour, but ideally 2-4 hours. The longer the better.
- Add the marinated chicken to chicken skewers.
- Grill the skewers for about 2 ½ minutes on each side for a total of 10 minutes.
- With a marinade brush, use the 1/3 cup of the mixture that you set aside and brush it on each side of the chicken skewers. Cook for an additional minute.
- Take the skewers off the grill or grill pan and sprinkle the sesame seeds on top!
Notes
Make this ahead of time so you can marinate it for as long as you can! When I have the time to do let it marinate overnight, the flavors really shine!
Sugar-free Brown Sugar:
Splenda Brown Sugar Blend
Truvia Brown Sugar Blend