Servings: 4 servings
Calories: 327kcal
Ingredients
- 2 pounds boneless chicken thighs cut into 1 1/2-inch pieces
- 6 thick scallions white and light green parts, cut into 1 1/2-inch pieces
- Marinade: 2 tablespoons soy sauce, 3 cloves garlic minced, 1 teaspoon grated ginger, 1 tablespoon sesame oil, 1/4 teaspoon pepper
- Glaze: 2 tablespoons soy sauce, 2 tablespoons allulose, 1 tablespoon sugar-free ketchup, 1 teaspoon gochugaru (optional)
- 12 skewers (soak wooden ones in water for 30 minutes)
Instructions
- Toss the chicken with the marinade ingredients and refrigerate for at least 30 minutes.
- Thread the chicken onto skewers, alternating with scallion pieces.
- Simmer the glaze ingredients in a small saucepan for 2 minutes, until slightly thick.
- Grill over medium-high heat or under a hot broiler for 4 to 5 minutes per side, until the chicken is charred at the edges and cooked through (165°F/74°C).
- Brush generously with the glaze during the last 2 minutes, turning to caramelize all sides. Serve hot.
Notes
Glaze only at the end; allulose browns quickly and can burn if it goes on too early. Thigh meat stays juicier than breast on the grill.
Chef's Tip: Squeeze the pieces tightly together on the skewer so the chicken stays moist in the center while the edges char.
Keto Swap: Street vendors use a syrupy glaze made with corn syrup and ketchup. Allulose and sugar-free ketchup give the same sticky shine.
Success Tip: Make half the skewers without gochugaru for children, and serve with a crunchy cabbage salad.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 327kcal | Protein: 46g | Fat: 13g | Fiber: 0.9g
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