Discover the deliciousness of Chicken Yakitori, a traditional Japanese grilled skewered chicken dish, bursting with flavor and served with savory sauces.
Delicious Skewered Chicken Delights from Japan
Yakitori, or Japanese grilled chicken and scallion skewers, are a delicious and versatile dish that can be enjoyed in a healthy way. This particular recipe features a homemade gluten and sugar-free teriyaki sauce, making it suitable for those following a keto diet. The skewers can be grilled in the oven or on an outdoor barbecue, making them a perfect option for any cooking preference. With a focus on being family-friendly and budget-conscious, this low-carb yakitori provides a high-protein meal that is both satisfying and nutritious.
The ingredients for this dish include skinless, boneless chicken thighs and green onions, which contribute to the overall flavor and presentation of the skewers. The gluten-free teriyaki glaze enhances the taste while keeping the dish compliant with various dietary restrictions. This adaptation of a popular Japanese street food is not only perfect for those on a diabetic keto diet but also serves as an excellent option for meal prep, allowing for easy freezer meals that can be enjoyed throughout the week.
Grilled to Perfection: A Savory Journey Through Japan’s Iconic Skewers
Welcome to keto meals and recipes.com today I will demonstrate how to make these absolutely delicious sugar-free gluten-free yakatori or Japanese chicken skewers I know that there are many versions of Chicken Kebabs or chickens on a skewer some I have made and posted like my Mediterranean Chicken Kebabs or.
Keto Teriyaki kebabs and I also posted Greek chicken SU with garlic ioli by the way the links for any video that I mention will be posted in the description box as well as the formatted printable recipe which can be translated into many languages so go down there to check it out anyway today I will share.
With you this adapted Japanese recipe because when it comes to Chicken Kebabs or chickens on a stick I think this is an especially easy one to make and it’s absolutely delicious and you have to try it I hope that you will stay to the end of this video because I’m going to indulge in one of my passions which is talking about the origin or food history.
Of the recipe like in today’s video the yakatori I will also explain the different kinds of yakatori that are served in Japan today but today I will only show you how to make the most popular yakatori version which inspired this video which we enjoyed well in Tok this particular version is called pardon my pronunciation Nima yakatori or.
Chicken thigh and scolan skewers seasoned with Tara or in this video’s case my homemade keto teraki SAU and glaze when making this yakatori to make it as authentic as possible the type of skewers that are usually used are made from bamboo which I’m going to use instead of my regular metal skewers this type of skewer is called tipi again I.
Apologize which means gun skewers because of its shape you’ll notice the end of each of these skewers is tapered to have a flat tab section this makes it much easier to pick up and turn the yakatori also this flat end prevents the yakatori from Rolling when you’re grilling it because by not rolling you’ll have a more even Grill on both.
Sides although these Japanese chicken skewers or yakatori look very impressive I want to assure you these are easy to make at home and exceptionally budget friendly especially if you take the time to make your own healthy sugar-free Teryaki sauce and glaze and also if you buy the whole chicken thigh with skin and bone.
On you can use the leftover skin to make chicken skins which I will show you in another video and and also these little thigh bones when collected together are especially good when you want to make a really fabulous homemade Italian chicken soup and you don’t have to use them right away just put them in containers label them and store them in the freezer.
Until you have enough now the macron nure ratio for each one of the full yakatori skewers is 0.6 to one with only 1.2 G of total carbs 0.3 G of dietary fiber result ing in 0.9 G of net carbs and only 153 calories per entire skewer of course this is part of a meal so this would be the protein portion of it and that’s why the ratio is so low and you.
Can add any side dish that you would like to make this a complete and healthy meal here are some of the side dishes I made the last time I made yatori now let’s get started with this recipe as I said you have to do some of the pre Grill steps first soak your skewers in a bowl of warm water for a minimum of 20.
Minutes I also cut the white and light green parts of the green onion or scallion into 1 in or 2.5 cm lengths since I’m going to make 10 yakatori skewers I will need about 50 pieces uh after you’ve cut the green on your scallion just set them aside for a moment the other thing that I always like like to do before cutting up and.
Marinating especially chicken I like to give it a rinse in a light vinegar water wash so in a big bowl like this one I add about 1 tbsp of white vinegar and let the chicken thighs rest for a few minutes then give them a little bit of a rub and rinse them under running water in order that the teracy glaze will stick to the skin make sure that.
You pat dry the chicken thighs the next thing I do is I cut the thighs into 1 in or 2.5 cm cubes you don’t want big cubes what’s important is that they’re kind of on the small side and all the cubes are about the same size this way they’ll Grill more evenly then place the chicken cubes into a bowl and add the keto Teriyaki glaze I’m going to use the.
Version that does not have the sesame seeds in it then just stir or toss until the chicken cubes are well coated cover the bowl with cing wrap and let it marinade for 1 hour the other thing I’d like to suggest is you can do this as a prep ahead and do all of these steps and then just let it marinate.
Overnight the other thing that’s also a really handy trick is make however many skewers you’re going to use for this particular meal do all the steps cut up and marinade the chicken cubes and then store them in the freezer safe container and freeze them as a prep a head meal for next time to prepare the skewers it’s super.
Easy fold one cube of chicken in half and insert the soaked bamboo or if you prefer a metal skewer but make sure you’re inserting through the middle of the meat the next thing you do is Place one length of green onion or scallion again piercing through the center and sliding it down your SK.
Skewer Slide the chicken and the onion to the other end of the skewer the paddle side then repeat until you have alternatively added five or six chicken sections and five onion sections to each skewer that’s how you assemble it all you have to do now is just prepare the remaining skewers in the same.
Way then scoop up some of the remaining Teriyaki glaze and drizzle it over the skewers when you’re ready to grill preheat your oven to broil or 460° fhe or 238 C in order that my chicken yakatori does not stick to the wire rack I like to prep for oven grilling by brushing oil on the.
Rack which I place on top of a baking sheet to catch any drippings from the chicken or sauce place the yakatori skewers on top top of this wire rack but leave space between the skewes to allow for heat flow transfer everything into the top third position of your oven and set your timer for 6.
Minutes when your timer goes off remove from the oven flip all the skewers and drizzle one teaspoon of Keto Teryaki glaze over the central part of each length of skewer lastly return the tray back into the oven and grill for 3 to 4 minutes to caramelize the glaze at this point your yakatori will.
Be done so just take them out of the oven and here they are they’re ready to serve and enjoy I hope you enjoyed this recipe now for a tasty history of yakatori recipes the first thing that I think you should do is understand what the word yakatori means it is a compound of two Japanese words Yaki to grill and Tori.
Bird according to literature the style of skewing birds other than chicken appeared around 1700 I thought it would be much older than that so I found that interesting another interesting fact I learned is that in the Buddhist belief eating most livestock including chicken was.
Prohibited in Japan for a very long time with the exceptions being sparrows because they were harmful to Rice cultivation there were a few other wild birds that were also allowed to be eaten such as quailes and pheasants which most people would hunt it is believed that this wild bird yakatori is more than 1,300 years old even though meat eating.
Became possible after Miagi Restoration in 1868 chicken meat was very expensive and considered a luxury food in Japan rearing domestic livestock was not popular so even at this time yakatori was still not a popular dish for ordinary people so when did yakatori become popular H so yakatori only became popular around 1960 after people began.
To raise poultry broilers broilers are a breed of chicken that is bred and raised specifically for meat production and as a result it increased the availability of much cheaper chicken therefore since the 60s many popular yakatori restaurants have opened resulting in the increased availability and popularity of yakatori.
The other thing that we learned was that the current term yakatori not only refers to chicken meat but also could include pork or beef meat and some organ Meats but they’re all served on this kind of skewer so if you are in Japan make sure that you ask because if you simply ask for yakatori the main ingredient may not.
Always be chicken and here’s a diagram showing the different parts of the chicken that are used to make chicken yak I hope that you have found this chicken yakatori recipe something that you would like to try I hope you do it’s really good and please let me know what you thought of the little bit of information.
On the origin and history of yakatori I’d like to thank you for taking the time to watch my video I hope you come back when I post my next one until then have a very happy and healthy day cheers
