Description
This Paleo Chicken Yakitori recipe features tender, flavorful Japanese-style chicken skewers that are Whole30, Keto, and AIP-friendly. Chicken thighs are marinated and grilled with a savory coconut aminos-based yakitori sauce, offering a healthy and delicious meal perfect for grilling season or any day you crave Asian-inspired flavors without gluten or soy.
Ingredients
Chicken and Skewers
- 2 lb boneless skinless chicken thighs, cut into flat 1-2 inch squares
- 1 bunch green onions, cut into 1 inch pieces
- Salt and pepper, to taste (omit pepper for AIP)
- Toasted sesame seeds, for garnish (omit for AIP)
Yakitori Sauce
- 1/2 cup coconut aminos
- 1/4 cup water
- 1/4 cup rice vinegar (use apple cider vinegar or coconut vinegar for AIP)
- 1 pitted medjool date (substitute 1-2 tbsp honey if not Whole30)
- 1 tbsp tapioca starch
- 1/2 inch fresh ginger
- 1 garlic clove
Equipment
- Metal skewers or bamboo skewers (if bamboo, soak for 20 minutes before use)
Instructions
- Prepare Skewers: If you are using bamboo skewers, soak them in water for 20 minutes to prevent burning during grilling.
- Make Yakitori Sauce: Place coconut aminos, water, rice vinegar, medjool date, tapioca starch, fresh ginger, and garlic in a blender. Blend until smooth to combine all the flavors seamlessly.
- Cook Sauce: Pour the blended sauce into a small saucepan and heat over medium-high heat. Bring it to a boil and cook for about 3 minutes until it thickens. Remove from heat.
- Reserve Sauce: Set aside 1/2 cup of the thickened sauce for basting the chicken while grilling. Keep the rest for serving alongside the finished skewers.
- Assemble Skewers: Thread chicken pieces alternately with green onion pieces onto the skewers. Sprinkle them with salt and pepper (omit pepper if following AIP).
- Preheat Grill: Generously grease the grill grates to prevent sticking. Heat the grill over medium-high heat until hot.
- Grill Chicken Skewers: Place the skewers on the grill and cover. Cook for 2 minutes, then flip and cook for another 2 minutes.
- Baste and Continue Grilling: Brush the top side of the skewers with the reserved yakitori sauce, cover, and cook for 2 minutes. Flip the skewers, brush the other side with sauce, and grill for 2 more minutes until the chicken is cooked through.
- Serve: Serve the skewers immediately, garnished with toasted sesame seeds if desired, along with extra yakitori sauce for dipping.
Notes
- For AIP compliance, omit pepper and toasted sesame seeds, and swap rice vinegar for apple cider or coconut vinegar.
- Soaking bamboo skewers is essential to prevent burning on the grill.
- The recipe makes about 6 servings, ideal for a family meal or gathering.
- Use metal skewers for ease of handling and even cooking.
- The sauce can be thickened to your preferred consistency by adjusting heat time slightly.
- Leftover sauce can be refrigerated and used as a marinade or dipping sauce.
