1.   Soak wooden skewers in a bowl of warm water for about 20 minutes before using. Cut the white and light green part of the green onion/scallion into 1 inch or 2.5 cm lengths, set aside

2.   Soak and rinse chicken in a light vinegar and water wash. Pat dry and cut into 1 inch or 2.5 cm cubes. Place chicken into a bowl and add the keto teriyaki glaze. Toss to coat, cover bowl with cling wrap and let marinate for a minimum of 1 hour or refrigerate overnight. Note: marinated chicken cubes could be frozen in single meal sizes

3.   To prepare skewers, fold one cube of chicken meat and insert onto a soaked bamboo or metal skewer through the middle of the meat. Next, position one length of the green onion/scallion perpendicular to the skewer, slide the chicken and onion to the other end of the skewer. Repeat until you have alternately added 5 or 6 chicken sections and 5 onion sections to each skewer. Prepare the remaining skewers in the same way

4.   When you are ready to grill, preheat your oven to broil, or 460 F, or about 238 C

5.   Prep for oven grilling: brush oil over a wire rack which is placed on top of a baking sheet. Place the Yakitori skewers on top of the wire rack, leaving space between skewers for heat flow. Place into the top third position in the oven, setting timer for 6 minutes. Remove from oven, flip skewers, drizzle 1 tsp of keto Teriyaki glaze over the center length of the meat. Return to oven and grill for 3 to 4 minutes to caramelize the glaze. Take out from oven, serve and enjoy!