Description
A delightful and simple grilled dish featuring succulent chicken thighs and green onions, glazed with a sweet-and-savory yakitori sauce.
Ingredients
Scale
- 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