Chicken Yakitori

I love chicken yakitori more than anything and this really hits the spot for that Japanese food craving.  I like to serve it with cauliflower rice fried with some of the leftover sauce like it’s chicken teriyaki.

Serves: 4 – (2 skewers per serving)


  • 1 lb(s), Chicken Thigh Skinless Boneless
  • 0.50 cup(s), Tamari (aka Gluten Free Soy Sauce) (I use this)
  • 2 tablespoon, Sake
  • 1 tbsp(s), Brown Sugar Substitute (aka Golden Erythritol or Monkfruit) (I use this)
  • 2 clove, Garlic
  • 1 tsp(s), Grated Ginger
  • 1 tsp(s), Sesame Seeds (I use this)



  1. Soak the bamboo skewers in a bowl of water for 1 hour.
  2. In a sauce pan, combine the tamari, sake, brown sugar, smashed garlic, and ginger and bring to a boil.  Then immediately turn the heat to low and allow to simmer for 8 minutes stirring occasionally.
  3. While the sauce is simmering, cut your chicken thighs into 1 inch cubes and place into a tupperware container.
  4. When the sauce is complete, set aside 2 tbsp and pour the rest over the chicken to marinade.  Refrigerate the chicken in the marinade for 1 hour.
  5. Preheat the oven to 400 degrees.
  6. Lay foil down on the sheet pan and put the wire rack on top.
  7. Divide the chicken evenly amongst the bamboo skewers – about 5 pieces per – and place them on the rack.
  8. Brush the chicken with sauce and cook in the oven for 10 minutes.
  9. Brush the chicken with more sauce and turn the skewers over and cook for another 10 minutes.
  10. Brush the chicken with more sauce and place the chicken on the top rack of the oven and turn the heat up to broil for 3 minutes until the chicken gets a little char on it – make sure to watch them closely so that the bamboo doesn’t catch fire.
  11. Serve with the reserved sauce.


MyFitnessPal link: 

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 172
% Daily Value *
Total Fat 5 g 7 %
Saturated Fat 1 g 5 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 95 mg 32 %
Sodium 1988 mg 83 %
Potassium 12 mg 0 %
Total Carbohydrate 8 g 3 %
Dietary Fiber 2 g 9 %
Sugars 5 g
Protein 24 g 48 %
Vitamin A 0 %
Vitamin C 1 %
Calcium 0 %
Iron 6 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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