Paleo Yakitori
Elevate your grilling game with this flavorful and healthy Paleo Yakitori recipe! Featuring tender, marinated chicken thighs glazed in a delectable blend of coconut aminos, raw honey, and aromatic ginger and garlic, this Japanese-inspired dish is perfect for your Paleo lifestyle. Alternating bites of juicy chicken and caramelized scallions are grilled to perfection on bamboo skewers, creating a tantalizing balance of savory, sweet, and smoky flavors. Simple to prepare and ready in under 40 minutes, this gluten-free, soy-free, Paleo-compliant recipe is ideal for weeknight dinners, BBQs, or entertaining. Serve these irresistible skewers hot, garnished with fresh scallions or sesame seeds for a crowd-pleasing presentation that’s as naturally nutritious as it is delicious!
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Recipe Information
Ingredients
- 500 g chicken thighs, boneless and skinless
- 60 ml coconut aminos
- 15 ml raw honey
- 15 ml rice vinegar (optional, if Paleo-compliant)
- 2 cloves garlic, finely minced
- 1 tsp ginger, grated
- 5 ml sesame oil
- 3 stalks scallions, thickly sliced
- 1 tsp sea salt
- 1 tsp black pepper
- 10 pieces bamboo skewers
Instructions
Soak the bamboo skewers in water for 20 minutes to prevent burning during grilling.
Cut the chicken thighs into bite-sized 2.5 cm (1-inch) pieces. Season with sea salt and black pepper, and set aside.
In a small mixing bowl, whisk together the coconut aminos, raw honey, rice vinegar (if using), minced garlic, grated ginger, and sesame oil. Set half of the mixture aside for basting later and reserve the other half for marinating the chicken.
Place the chicken pieces in a zip-top bag or airtight container, pour the marinade over them, and mix well to coat. Let the chicken marinate in the fridge for at least 30 minutes or up to 2 hours for best flavor.
Thread the marinated chicken and thickly cut scallion slices alternately onto the soaked bamboo skewers, leaving a small gap between each piece for even cooking.
Preheat your grill or grill pan to medium-high heat. Lightly oil the grates or pan to prevent sticking.
Place the skewers onto the grill and cook for approximately 3-4 minutes per side, turning occasionally to ensure an even char. Baste the chicken with the reserved sauce during the last few minutes of grilling.
Remove the skewers from the grill and let them rest for a few minutes. Serve hot with a sprinkle of additional scallions or sesame seeds, if desired.
Nutrition Facts
Calories |
1259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 3856 mg | 168% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 29.1 g | ||
| Protein | 131.5 g | 263% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1376 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
