Paleo Yakitori Chicken
Elevate your grilling game with Paleo Yakitori Chicken, a healthy spin on the classic Japanese street food. This recipe features tender, bite-sized pieces of boneless, skinless chicken thighs marinated in a rich blend of coconut aminos, raw honey, grated ginger, and garlic. Perfectly caramelized on the grill, these skewers deliver a mouthwatering balance of savory, sweet, and umami flavors, all while being completely gluten-free and soy-free—ideal for paleo enthusiasts! Topped with fresh green onions and sesame seeds for a pop of texture and visual appeal, these chicken skewers are perfect for a summer barbecue or an easy weeknight dinner. Serve hot and watch them disappear off the platter—pair with grilled veggies or a crisp salad for the ultimate backyard feast!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 0.333 cup Coconut aminos
- 2 tablespoons Raw honey
- 1 tablespoon Rice vinegar
- 1 teaspoon Ginger, grated
- 1 teaspoon Garlic, minced
- 1 teaspoon Sesame oil
- 2 stalks Green onions (scallions), sliced
- 1 teaspoon Sesame seeds
- 10 pieces Bamboo skewers
Instructions
Soak the bamboo skewers in water for 30 minutes to prevent them from burning on the grill.
Cut the chicken thighs into bite-sized pieces (about 1 to 1.5 inches) and set aside.
In a small saucepan over medium heat, combine the coconut aminos, raw honey, rice vinegar, grated ginger, minced garlic, and sesame oil to create the marinade. Allow the mixture to simmer for 2-3 minutes, stirring occasionally.
Remove the marinade from heat and let it cool to room temperature.
Take half of the cooled marinade and place it in a large mixing bowl. Add the chicken pieces to the bowl and toss to coat well. Cover and refrigerate for at least 20 minutes (or up to overnight). Reserve the other half of the marinade for grilling.
Preheat your grill to medium-high heat (about 375°F).
Thread the marinated chicken pieces onto the soaked bamboo skewers, ensuring not to overcrowd the skewers.
Place the skewers on the grill and cook for 4-5 minutes per side, basting with the reserved marinade as you turn them. Cook until the chicken is fully cooked through (an internal temperature of 165°F).
Remove the skewers from the grill and transfer to a serving platter.
Garnish with sliced green onions and sesame seeds, and serve hot. Enjoy your Paleo Yakitori Chicken!
Nutrition Facts
Calories |
1333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 1824 mg | 79% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 46.6 g | ||
| Protein | 119.3 g | 239% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 88 mg | 7% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1191 mg | 25% | |
*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.
