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Paleo Chicken Yakitori (Japanese Chicken Skewers) Recipe

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4.4 from 39 reviews

This Paleo Chicken Yakitori recipe features tender boneless skinless chicken thighs marinated and grilled with a flavorful, homemade yakitori sauce that is Whole30, Keto, and AIP friendly with optional substitutions. These Japanese-style chicken skewers are perfect for a healthy, low-carb meal infused with the sweet and tangy taste of coconut aminos and fresh ginger, offering a deliciously satisfying and wholesome grilling experience.

  • Total Time: 27 minutes
  • Yield: 6 servings (approximately 3-4 skewers per serving)

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 with 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

  1. Prepare Skewers: If using bamboo skewers, soak them in water for 20 minutes to prevent burning during grilling.
  2. Make Yakitori Sauce: Place all the yakitori sauce ingredients—coconut aminos, water, rice vinegar, pitted medjool date, tapioca starch, fresh ginger, and garlic clove—into a blender and blend until smooth.
  3. Cook Sauce: Pour the blended sauce into a small saucepan and heat over medium-high. Bring it to a boil and let it simmer for about 3 minutes until the sauce thickens. Remove from heat.
  4. Separate Sauce: Set aside 1/2 cup of the thickened sauce for basting the chicken while keeping the remainder for serving alongside the cooked skewers.
  5. Assemble Skewers: Thread the chicken pieces alternately with the green onion pieces onto the skewers. Sprinkle with salt and pepper, omitting pepper if preparing for AIP.
  6. Preheat Grill: Generously grease the grill grates to prevent sticking. Heat the grill over medium-high heat.
  7. Grill Chicken Skewers: Place the skewers on the grill, cover, and cook for 2 minutes. Flip the skewers and cook for another 2 minutes on the other side.
  8. Baste and Continue Grilling: Brush the top side of the skewers with the reserved yakitori sauce, cover, and cook for 2 more minutes. Flip the skewers, baste the other side with sauce, and grill for an additional 2 minutes.
  9. Serve: Remove the skewers from the grill and serve immediately, sprinkled with toasted sesame seeds (omit for AIP) and extra yakitori sauce on the side for dipping.

Notes

  • Soaking bamboo skewers prevents them from burning during grilling.
  • For an AIP-compliant version, omit pepper, sesame seeds, and substitute rice vinegar with apple cider or coconut vinegar.
  • Medjool date adds natural sweetness; if not following Whole30, honey can be used instead.
  • Ensure the grill is well greased to keep chicken from sticking and tearing.
  • Chicken thighs are preferred for juiciness and tenderness over chicken breasts.
  • Adjust cooking times if skewers are thicker or thinner to ensure chicken is fully cooked.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Japanese
  • Diet: Paleo, Whole30, Keto, AIP Option

Find it online: https://flavorhug.com/paleo-chicken-yakitori-japanese-chicken-skewers-recipe/