• 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

Yakitori Sauce

  • 1/2 cup coconut aminos
  • 1/4 cup water
  • 1/4 cup rice vinegar use apple cider vinegar or coconut vinegar for AIP
  • 1 pitted medjool date sub with 1-2 tbsp of honey if not Whole30
  • 1 tbsp tapioca starch
  • 1/2 inch fresh ginger
  • 1 garlic clove


  • Metal skewers Bamboo also works


  1. If using bamboo skewers, soak them for 20 minutes.
  2. Place all ingredients for the yakitori sauce in a blender and blend until smooth.
  3. Pour into a small saucepan and heat over medium high heat. Let the mixture come to a boil for about 3 minutes until thickened. Remove from heat.
  4. Separate 1/2 cup of the sauce for basting the chicken, and set aside the rest for serving.
  5. Thread the chicken pieces and green onions on the skewers, alternating them. Sprinkle with salt and pepper.
  6. Generously grease the grill so the chicken won't stick, then heat the grill over medium high heat.
  7. Add the skewers on the grill, cover, and cook for 2 minutes. Flip the skewers and repeat.
  8. Brush the top layer of skewers with the prepared yakitori sauce, then cover and cook for 2 more minutes. Flip the chicken, and repeat by putting on another layer of the sauce on the other side and cooking for 2 more minutes.
  9. Serve immediately, sprinkled with toasted sesame seeds and with extra yakitori sauce.

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