Ingredients
- 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
Equipment
- Metal skewers Bamboo also works
Instructions
- If using bamboo skewers, soak them for 20 minutes.
- Place all ingredients for the yakitori sauce in a blender and blend until smooth.
- 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.
- Separate 1/2 cup of the sauce for basting the chicken, and set aside the rest for serving.
- Thread the chicken pieces and green onions on the skewers, alternating them. Sprinkle with salt and pepper.
- Generously grease the grill so the chicken won't stick, then heat the grill over medium high heat.
- Add the skewers on the grill, cover, and cook for 2 minutes. Flip the skewers and repeat.
- 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.
- Serve immediately, sprinkled with toasted sesame seeds and with extra yakitori sauce.
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