Whole30 Chicken Yakitori
Elevate your Whole30 experience with this Chicken Yakitori recipe, a flavorful and healthy twist on a classic Japanese dish. Featuring tender, marinated chicken thighs threaded onto bamboo skewers with vibrant green onions, this recipe pairs the umami-rich blend of coconut aminos, rice vinegar, date paste, fresh ginger, and garlic for a sticky, caramelized glaze that’s completely Whole30 compliant. Perfectly grilled and lightly brushed with toasted sesame oil, these skewers are smoky, juicy, and bursting with flavor—ideal for a nutritious weeknight dinner or an impressive addition to your next backyard barbecue. Ready in just 35 minutes, this simple yet sophisticated dish is packed with protein and loaded with savory-sweet satisfaction.
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Recipe Information
Ingredients
- 1 lb boneless skinless chicken thighs
- 0.5 cup coconut aminos
- 2 tablespoons rice vinegar
- 1 tablespoon date paste
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 whole green onions
- 1 teaspoon toasted sesame oil
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 10 whole bamboo skewers
Instructions
First, soak the bamboo skewers in water while preparing the ingredients to prevent burning during cooking.
Cut the chicken thighs into bite-sized pieces, approximately 1 inch wide.
In a medium bowl, whisk together the coconut aminos, rice vinegar, date paste, grated ginger, and minced garlic to form the marinade.
Add the chicken pieces to the marinade, making sure each piece is thoroughly coated. Cover and marinate for at least 30 minutes in the refrigerator, or up to 4 hours for better flavor.
While the chicken is marinating, chop the green onions into pieces and set aside.
Preheat the grill to medium-high heat, around 375-400°F (190-204°C).
Once marinated, thread the chicken pieces onto the soaked bamboo skewers, alternating with pieces of green onion.
Lightly brush the skewers with toasted sesame oil and season with sea salt and pepper.
Place the skewers on the grill and cook for about 6-8 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The chicken should be slightly charred and glossy from the marinade.
Serve hot, immediately after grilling, as a tasty and compliant addition to a Whole30 meal.
Nutrition Facts
Calories |
746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 3683 mg | 160% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 33.4 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1060 mg | 23% | |
*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.
