This paleo-friendly chicken yakitori is a healthy, low-carb dish packed with flavor and incredibly easy to make. It’s the perfect Whole30 and keto recipe for summer grilling!
INGREDIENTS
- 2 lb boneless, skinless chicken thighs, cut into 1-2 inch flat 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
- ½ cup coconut aminos
- ¼ cup water
- ¼ cup rice vinegar (substitute with apple cider vinegar or coconut vinegar for AIP)
- 1 pitted medjool date (or 1-2 tbsp honey if not Whole30)
- 1 tbsp tapioca starch
- ½ inch fresh ginger
- 1 garlic clove
Equipment
- Metal or bamboo skewers (soak bamboo skewers for 20 minutes)
INSTRUCTIONS
- Prepare the Sauce: Blend all yakitori sauce ingredients until smooth. Pour into a small saucepan and bring to a boil over medium-high heat for about 3 minutes, allowing it to thicken. Remove from heat.
- Set Aside Sauce: Reserve ½ cup of the sauce for basting, and keep the rest for serving.
- Assemble the Skewers: Thread chicken pieces and green onions onto skewers, alternating them. Season with salt and pepper.
- Preheat the Grill: Generously grease the grill to prevent sticking, then heat over medium-high heat.
- Grill the Skewers:
- Place skewers on the grill, cover, and cook for 2 minutes. Flip and repeat.
- Brush the top of the skewers with yakitori sauce, cover, and cook for another 2 minutes. Flip, baste the other side, and grill for an additional 2 minutes.
- Serve: Sprinkle with toasted sesame seeds and enjoy with extra yakitori sauce on the side.
