Yakitori-Style Chicken Skewers Recipe

5 from 1 vote

Yakitori sauce isn't traditionally Paleo-approved, but now it is because we've made it that way - with coconut aminos, sake, and white wine vinegar.

Course Main Course

Cuisine Japanese

Keyword chicken, paleo, recipe, skewer, yakitori-style

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 451kcal

Cost 10

Heat a saucepan over medium heat.
Add the garlic, ginger, and pepper flakes, and cook for 1-minute, stirring.
2 garlic cloves, 2 tsp. fresh ginger, ½ tsp. crushed red pepper flakes
Pour in the sake (or dry white wine) and vinegar and boil until reduced by half.
¼ cup sake or dry white wine, ¼ cup white wine vinegar
Pour in the coconut aminos and bring to a light boil; add the honey, lower the heat, and simmer for 10 to 12 minutes.
½ cup coconut aminos, 2 tbsp. raw honey
Mix the potato starch with 1 tbsp. of water and slowly add to the sauce while whisking until it thickens; add another tablespoon of starch if you want a thicker sauce.
1 tbsp. potato starch or tapioca starch
Preheat the grill to medium-high heat.
Thread the scallions and chicken alternatively on the skewers and season to taste.
2 lb. boneless, 1 bunch of scallions, Wood or metal skewers, Sea Salt and freshly ground black pepper
Brush the skewers with the sauce generously, and place them on the grill.
Grill for 12 to 15 minutes, turning every 2 minutes or so, and brush with the remaining sauce.
Let cool for 2 to 3 minutes and serve.