There’s something incredibly soothing about gathering around the grill when warm weather hits. The scent of grilled chicken wafting through the air, the sound of laughter from friends and family, and the joy of sharing a meal all come together in perfect harmony. Among my favorite grilled dishes, Paleo Chicken Yakitori stands out—not just for its incredible flavor, but also for its simplicity and adaptability. Let me take you on a culinary journey through this delightful dish that’s perfect for anyone, whether you’re adhering strictly to a paleo lifestyle or just looking for a fun meal to whip up on the weekend.
Recipe Timing
- Prep Duration: 20 minutes
- Active Cooking: 10 minutes
- Total Duration: 30 minutes
- Portion Size: Serves 4
- Complexity: Simple
Nutritional Recipe
- Calories per portion: 350
- Protein: 27g
- Carbs: 9g
- Fats: 22g
- Fiber: 1g
- Sugars: 2g
- Sodium: 450mg
Why You’ll Love This Paleo Chicken Yakitori
What’s not to love about the combination of succulent chicken thighs, tender green onions, and a sweet-and-savory glaze? This dish is a fantastic way to bring a bit of Japanese flair to your table, all while being perfectly in line with whole food principles. The yakitori sauce—made with coconut aminos, tangy vinegar, and a touch of sweetness from medjool dates—dances on your taste buds, creating a moment of culinary bliss with every bite. Plus, it’s a fun and interactive meal, perfect for gathering around the grill.
The Complete Cooking Journey
From marinating to grilling, each step of the process adds layers of flavor, bringing your kitchen to life. Imagine the sizzling sound as these skewers hit the grill, followed by the aroma that fills your outdoor space. It’s a recipe that encourages you to be involved and enjoy the cooking journey just as much as the final meal.
Ingredients:
- 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)
- 1/2 cup coconut aminos
- 1/4 cup water
- 1/4 cup rice vinegar, or apple cider vinegar or coconut vinegar for AIP
- 1 pitted medjool date, or 1-2 tbsp of honey if not Whole30
- 1 tbsp tapioca starch
- 1/2 inch fresh ginger
- 1 garlic clove
Method:
Step 1: Soak the Skewers
If using bamboo skewers, soak them in cold water for 20 minutes. This step helps prevent them from burning on the grill, allowing you to focus on creating delicious yakitori!
Step 2: Prepare the Yakitori Sauce
Place all ingredients for the yakitori sauce—coconut aminos, water, rice vinegar, medjool date, tapioca starch, ginger, and garlic—into a blender. Blend until smooth.
Step 3: Heat the Sauce
Pour the blended mixture into a small saucepan, and heat over medium-high heat. Let it come to a boil for about 3 minutes until it thickens up beautifully. Remove from heat and set aside.
Step 4: Baste the Chicken
Separate 1/2 cup of the sauce for basting the chicken later, and save the rest to serve alongside the yakitori.
Step 5: Assemble the Skewers
Thread the chicken pieces and green onions onto the soaked skewers, alternating them for a colorful presentation. Sprinkle with salt (and pepper, if desired).
Step 6: Grill the Skewers
Generously grease the grill to prevent sticking and heat it over medium-high heat. Once hot, add the skewers to the grill, cover, and cook for 2 minutes. Flip the skewers gently and repeat the same for another 2 minutes.
Step 7: Baste and Finish Cooking
Brush the top layer of skewers with the yakitori sauce, cover, and cook for another 2 minutes. Flip the chicken again, repeat basting, and cook for an additional 2 minutes.
Step 8: Serve
Remove from the grill and serve immediately, sprinkled with toasted sesame seeds and alongside extra yakitori sauce for dipping.
Serving Suggestions & Pairings
These chicken yakitori skewers are perfect served with a side of cauliflower rice or grilled vegetables for a complete meal. If you’re feeling adventurous, serve them alongside some pickled cucumbers or a light slaw for added freshness. They are also fantastic for outdoor gatherings or weekend grilling sessions with friends!
Storage & Leftovers Guide
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat on a skillet or in the oven for a quick and satisfying meal. While the skewers can be refrigerated, they are best enjoyed fresh off the grill to truly experience their full flavor.
Kitchen Wisdom & Success Tips
- If you’re looking for an extra layer of flavor, consider marinating the chicken in the yakitori sauce for 30 minutes before grilling.
- For an AIP-friendly version, simply omit the black pepper and sesame seeds.
- Make sure to thoroughly grease your grill to make flipping the skewers easy and mess-free!
Flavor Variations & Adaptations
Feel free to add other vegetables to the skewers, such as bell peppers, zucchini, or mushrooms. You can also experiment with different proteins like shrimp or even use tofu for a plant-based option.
Reader Questions & Solutions
- What can I use instead of coconut aminos? You can swap it for gluten-free soy sauce or Tamari, but be mindful it won’t be paleo.
- How can I make this dish Whole30 compliant? Stick with the medjool date for sweetness and follow the recipe as is!
- Can I cook these skewers in the oven? Absolutely! Set your oven to broil, place the skewers on a baking sheet, and cook for about 10-12 minutes, flipping halfway through.
- What if I don’t have bamboo skewers? Use metal skewers instead; just skip the soaking step.
- How do I know when the chicken is done? Chicken should be cooked to an internal temperature of 165°F (75°C) for safety.
Wrapping Up
This Paleo Chicken Yakitori is more than just a recipe; it’s a celebration of flavors and a reminder of the joy that good food brings to life. From the prepping process to the last bite, it’s a dish meant to be shared with loved ones, laughter echoing in the background. So fire up that grill, gather your friends, and treat yourself to a delightful culinary experience that sparks joy in every skewered bite. Happy cooking!
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Paleo Chicken Yakitori
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A delightful and simple grilled dish featuring succulent chicken thighs and green onions, glazed with a sweet-and-savory yakitori sauce.
Ingredients
- 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)
- 1/2 cup coconut aminos
- 1/4 cup water
- 1/4 cup rice vinegar (or apple cider vinegar or coconut vinegar for AIP)
- 1 pitted medjool date (or 1–2 tbsp of honey if not Whole30)
- 1 tbsp tapioca starch
- 1/2 inch fresh ginger
- 1 garlic clove
Instructions
- Soak the skewer ingredients in cold water for 20 minutes.
- Prepare the yakitori sauce by blending coconut aminos, water, rice vinegar, medjool date, tapioca starch, ginger, and garlic until smooth.
- Heat the blended mixture in a saucepan over medium-high heat until it thickens, about 3 minutes.
- Set aside 1/2 cup of the sauce for basting the chicken.
- Thread chicken pieces and green onions onto the soaked skewers.
- Grease the grill and heat it over medium-high. Grill the skewers for 2 minutes on one side, flip, and repeat.
- Baste the skewers with yakitori sauce, cover, and cook for another 2 minutes on each side.
- Serve immediately, sprinkled with sesame seeds and extra yakitori sauce for dipping.
Notes
For an AIP-friendly version, omit black pepper and sesame seeds. The chicken can be marinated in the yakitori sauce for additional flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 100mg
