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Keto Chicken Teriyaki Skewers

Published: · Updated: by · 2 Comments

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These Keto Chicken Teriyaki Skewers with Pickled Cucumber Salad are perfect for grilling season, or you can simply use your cast iron grill pan! The sticky sweet charred chicken goes great with the quick pickled cucumber salad!

Keto Chicken Teriyaki Skewers with Pickled Cucumber Salad on a tray with a spoon splattering sauce over the top

We love skewers. There's something so satisfying about food on a stick...popsicles, lollipops, kebabs, name one thing that's served on a stick that would be equally as delicious served in a bowl...All jokes aside, these Keto Chicken Teriyaki Skewers with Pickled Cucumber Salad are one of our favorite quick and easy weeknight dinners.

We're also obsessed with anything and everything that is pickled. Like, crazy obsessed. This quick pickled cucumber salad is based on one of our favorite sushi restaurant's cucumber salad. It's tangy, a bit sweet, and goes great with the charred chicken.

The sauce in this recipe is the star of the show, though. When you're cooking the chicken, you'll think it's going to be quite boring, but then when you brush the sauce over the skewers and continue to cook them until the chicken is charred and the sauce is sticky, well, that's just perfection.

If you need another side to serve up with these skewers, cauliflower rice would be the obvious choice, but we're also in love with these Kung Pao Brussels Sprouts!

Plant-based? We love making this recipe with firm tofu cubes instead of chicken! Simply sub out the chicken for pressed tofu cubes (we love Hodo Tofu as it's really firm) and grill until charred. Easy peasy!

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Preparation and cooking overview

You'll be amazed at how easily this recipe comes together in 30 minutes. The preparation involves marinating the chicken in a delectable, keto-friendly teriyaki sauce, allowing it to absorb all those rich flavors. As the chicken marinates, you'll have enough time to create the perfect accompaniment: the tangy and refreshing pickled cucumber salad. Once everything is prepped, it's time to skewer the chicken and cook it to perfection, resulting in a dish that's sure to be a crowd-pleaser.

Chef's note

Dear reader, embarking on a new recipe can sometimes feel intimidating, especially when committed to a keto lifestyle. But fear not! This keto-friendly recipe is simple and quick to prepare, but it also offers a flavor profile that will keep you coming back for seconds (and maybe even thirds!). The pickled cucumber salad adds a touch of brightness and crunch that perfectly complements the dish. So embrace the joy of cooking, and remember that each delicious bite nourishes your body with healthy, keto-friendly ingredients. Happy cooking and bon appétit!

Keto Chicken Teriyaki Skewers with Pickled Cucumber Salad on a tray with a spoon splattering sauce over the top
  • Prep Time: 15 minutes
  • Cooking Time: 15 minutes
  • Total Time: 30 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 4 Servings

Ingredients for this keto chicken teriyaki skewers recipe

Skewers

  • 1 lb chicken cut into 2” cubes (or pressed tofu if plant-based)
  • 4 green onions, cut into 2” pieces
  • ½ teaspoon sea salt
  • 1 teaspoon sesame seeds

Sauce

  • ¼ cup coconut aminos
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons hot water
  • 2 tablespoons brown erythritol
  • ½ tablespoon tapioca starch
  • ½ tablespoon minced ginger
  • 1 clove minced garlic
  • ¼ teaspoon white pepper

Pickled Cucumber Salad

  • ¼ cup rice vinegar
  • 3 tablespoons powdered erythritol
  • ½ teaspoon salt
  • 2 teaspoons toasted sesame oil
  • ½ teaspoon red pepper flakes
  • 1 large cucumber, thinly sliced
  • ¼ small shallot, thinly sliced

Ingredient substitutions

  • Coconut Aminos: If coconut aminos are not available, you can use a low-sodium soy sauce or tamari as a substitute. However, be mindful of the higher carb count and adjust accordingly.
  • Rice Wine Vinegar: You can substitute rice wine vinegar with apple cider vinegar or white wine vinegar. Keep in mind that the flavor profile may change slightly.
  • Brown Erythritol: You can replace brown erythritol with another keto-friendly sweetener like Swerve Brown or use a granular sweetener like Lakanto Monkfruit Sweetener or regular erythritol. Adjust the sweetness to your preference.
  • Tapioca Starch: If you don't have tapioca starch, you can use arrowroot powder or xanthan gum as a thickening agent. Be cautious with xanthan gum, as a little goes a long way.
  • Chicken: Replace the chicken with pressed tofu or tempeh for a plant-based option.

Additional ingredients

Feel free to add more variety to this Keto Chicken Teriyaki by including the following:

  • Red, yellow, or green bell peppers
  • Zucchini or yellow squash
  • Cherry tomatoes
  • Mushrooms

Remember to stay mindful of the carb count when adding extra ingredients to ensure your meal remains keto-friendly.

Cooking tools required

To make this Keto Chicken Teriyaki recipe, you'll need:

  • Wooden Skewers
  • Small and Medium bowls
  • Measuring cups and spoons
  • Whisk
  • Cast Iron Grill Pan
  • Tongs
  • Cutting board
  • Knife
  • Mandoline slicer (optional for cucumber salad)

Tools substitute options

  • You can also use metal or bamboo skewers if you don't have wooden skewers. Use chopsticks or even sturdy rosemary sprigs as an alternative.
  • If a cast iron grill pan is unavailable, you can use a grill pan or a stovetop griddle. Alternatively, you can bake the chicken in the oven or cook it in a frying pan.

How to make Keto Chicken Teriyaki Skewers: step-by-step guide

Cooking method

  • Grilling

Preparation steps

  1. Cut the chicken into 2-inch pieces, and cut the green onions into 2-inch segments.
  2. Prepare the Pickled Cucumber Salad by thinly slicing the cucumber and shallot.
  3. Soak wooden skewers in water for at least 30 minutes to prevent burning during grilling.

Cooking instructions

  1. Combine all of the ingredients for the cucumber salad in a shallow bowl, and refrigerate for at least one hour before serving.
  2. Mix together the sauce ingredients in a small bowl, and set aside.
  3. Alternate threading the chicken and green onions onto the skewers. Sprinkle with salt.
  4. Grease a cast iron grill pan and place over medium heat. Grill the skewers for 3 minutes per side.
  5. Divide out half of the sauce so that you’re not dipping the brush that touched the raw chicken back into the sauce. Brush the skewers on each side with half of the sauce, continue to cook, and baste with sauce, flipping the skewers every minute or so for an additional 5 minutes.
  6. To serve, sprinkle the skewers with the sesame seeds and serve with the cucumber salad.

How to make it healthier

  • Use skinless chicken breasts or thighs to reduce saturated fat.
  • Opt for low-sodium soy sauce or tamari to minimize sodium intake.
  • Add more low-carb veggies to the skewers, such as bell peppers, zucchini, or mushrooms, for added nutrients and fiber.
  • Serve with a side of cauliflower rice for a complete, low-carb meal.

Time-saving tips

  • Prepare the cucumber salad in advance and store it in the refrigerator overnight to allow the flavors to meld.
  • Pre-cut the chicken and green onions, and store in the refrigerator until ready to skewer.
  • Make the teriyaki sauce and store it in the refrigerator for up to one week.

What can I prepare ahead of time?

  • The cucumber salad can be made up to 24 hours in advance.
  • Chicken and green onions can be pre-cut and stored in the refrigerator.
  • Teriyaki sauce can be prepared and stored in the refrigerator for up to one week.

Storage and reheating instructions

Storing the leftovers properly ensures that they remain fresh and delicious. Here are a few options to store your leftovers, allowing you to choose the method that suits your needs best:

Refrigeration

  • Allow the chicken skewers and cucumber salad to cool completely.
  • Remove the chicken pieces from the skewers and place them in an airtight container. Store the cucumber salad separately in another airtight container.
  • Refrigerate both containers for up to 3 days.

Freezing

Freezing is an excellent option if you plan to store your leftovers for an extended period. Here's how to freeze the leftovers:

  • Allow the chicken skewers to cool completely.
  • Remove the chicken pieces from the skewers and arrange them on a baking sheet lined with parchment paper, ensuring they don't touch each other.
  • Place the baking sheet in the freezer for 2-3 hours or until the chicken pieces are frozen solid.
  • Transfer the frozen chicken pieces to a freezer-safe airtight container or heavy-duty resealable plastic bag.
  • Label the container or bag with the date and contents, and store it in the freezer for up to 3 months.

Note: Freezing the Pickled Cucumber Salad is not recommended, as the texture may change upon thawing.

Leftover reheating methods and best practices

When it's time to snack on your leftovers, choose one of these reheating methods for optimal taste and texture:

  • Microwave: Place the chicken pieces in a microwave-safe dish, cover with a microwave-safe lid or microwave-safe plastic wrap, and heat for 1-2 minutes or until warmed through. Be sure to stir the chicken halfway through to ensure even reheating.
  • Oven: Preheat your oven to 350°F (180°C). Arrange the chicken pieces on a baking sheet lined with parchment paper, cover with aluminum foil, and heat for 10-15 minutes or until warm enough.
  • Stovetop: Heat a non-stick pan over medium-high heat. Add a splash of oil or water, then gently warm the chicken pieces until heated through, about 3-4 minutes.

For the Pickled Cucumber Salad, no reheating is necessary. Simply remove it from the refrigerator and serve it cold.

Note: Avoid using high heat when reheating the chicken, as it may cause the chicken to become dry or overcooked.

Recipe wrap-up and conclusion

Alright, folks! It's time to recap this amazing culinary adventure we just embarked on together. We started by introducing you to the mouth-watering keto chicken teriyaki skewers – a keto-friendly, flavor-packed dish that's perfect for grilling enthusiasts and teriyaki lovers alike. We then prepared a refreshing and tangy pickled cucumber salad, which adds a delightful crunch and zesty twist to the dish.

We guided you through the easy preparation and cooking process, ensuring that your skewers turn out perfect every time. And we also provided storage and reheating tips so you can savor your leftovers just as much as the first serving.

So what are you waiting for? Grab your apron, fire up the grill, and impress your friends and family with this keto-friendly meal. With its irresistible taste and easy preparation, we're confident this keto recipe will become a staple in your repertoire. So treat yourself and your taste buds to this delightful dish – bon appétit!

Frequently asked questions

Yes, you can use skinless chicken thighs instead of chicken breasts in this Keto Chicken Teriyaki Skewers recipe. Chicken thighs are generally juicier and more flavorful than breasts, which can result in even tastier skewers. Just make sure to cut the thighs into 2-inch pieces and follow the same cooking instructions as mentioned in the recipe.

Absolutely! To prepare Teriyaki Chicken Skewers with an air fryer, follow these steps:

  1. Preheat the air fryer to 400°F (200°C).
  2. Place the skewers in a single layer in the air fryer basket, ensuring they don't overlap.
  3. Cook for 10-12 minutes, flipping halfway through, until the chicken is cooked and slightly charred.
  4. Brush the sauce on the skewers during the last few minutes of cooking, just as you would when grilling.

You can customize this dish by adding a variety of vegetables, such as red, yellow, or green bell peppers, zucchini, yellow squash, cherry tomatoes, pineapple chunks (be cautious with the carb count), or mushrooms. Be mindful of the carb count when adding extra ingredients to ensure your meal remains keto-friendly.

Yes, marinating the chicken longer can help enhance the flavor. You can marinate the chicken in the sauce for up to 8 hours or overnight in the refrigerator. However, if using tofu as a plant-based alternative, avoid marinating for more than 30 minutes, as it may become too soft and crumbly.

If you prefer a spicier dish, add some heat by increasing the amount of red pepper flakes in the Pickled Cucumber Salad or adding some crushed red pepper, black pepper, cayenne pepper, or sriracha sauce to the teriyaki sauce.

You can substitute the chicken with various alternatives if you prefer other protein options. You can use firm tofu or tempeh if you follow a plant-based diet. If you're open to other animal protein options, shrimp, beef, or pork cubes are also suitable. Adjust the cooking time accordingly to ensure the protein is cooked through and has a slightly charred, sticky finish from the sauce.

Absolutely! If you prefer using an outdoor grill for cooking, it's an excellent option for adding an extra layer of smoky flavor. Preheat your outdoor grill to medium heat and follow the exact cooking instructions as provided in the recipe. Monitor the skewers closely and flip them as needed to ensure even cooking and charring.

📖 Recipe

Keto Chicken Teriyaki Skewers with Pickled Cucumber Salad on a tray with a spoon splattering sauce over the top

Keto Chicken Teriyaki Skewers with Pickled Cucumber Salad

This easy low-carb dinner is packed with falvor. The brightness from the pickled cucumber salad goes perfectly with the charred sticky sweet chicken!
4.60 from 10 votes
Print Rate Pin Recipe
Course: Appetizer, Main Course
Cuisine: Asian
Keyword: keto chicken skewers
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 177kcal

Ingredients

Skewers

  • 1 lb chicken cut into 2” cubes, pressed tofu if plant-based
  • 4 green onions cut into 2” pieces
  • ½ teaspoon sea salt
  • 1 teaspoon sesame seeds

Sauce

  • ¼ cup coconut aminos
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons hot water
  • 2 tablespoons brown erythritol
  • ½ tablespoon tapioca starch
  • ½ tablespoon minced ginger
  • 1 clove minced garlic
  • ¼ teaspoon white pepper

Pickled Cucumber Salad

  • ¼ cup rice vinegar
  • 3 tablespoons powdered erythritol
  • ½ teaspoons salt
  • 2 teaspoon toasted sesame oil
  • ½ teaspoon red pepper flakes
  • 1 large cucumber thinly sliced
  • ¼ small shallot thinly sliced

Instructions

  • Combine all of the ingredients for the cucumber salad in a shallow bowl, refrigerate for at least one hour before serving.
  • Mix together the sauce ingredients in a small bowl, set aside.
  • Alternate threading the chicken and green onions onto the skewers. Sprinkle with salt.
  • Grease a cast iron grill pan and place over medium heat. Grill the skewers for 3 minutes per side.
  • Divide out half of the sauce, so that you’re not dipping the brush that touched raw chicken back into the sauce. Brush the skewers on each side with half of the sauce, continue to cook and baste with sauce, flipping the skewers every minute or so, for an additional 5 minutes.
  • To serve, sprinkle the skewers with the sesame seeds and serve with the cucumber salad.

Nutrition

Nutrition Facts
Keto Chicken Teriyaki Skewers with Pickled Cucumber Salad
Amount Per Serving
Calories 177 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Cholesterol 41mg14%
Sodium 967mg42%
Potassium 238mg7%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 1g1%
Protein 11g22%
Vitamin A 324IU6%
Vitamin C 6mg7%
Calcium 30mg3%
Iron 1mg6%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

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Reader Interactions

Comments

  1. Leslie says

    What can I use if I don't have tapioca starch?

    Reply

    • Cast Iron Keto says

      Cornstarch works well!

      Reply

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