Paleo Chicken Yakitori Skewers with Teriyaki Sauce Recipe
These Paleo Chicken Yakitori Skewers offer a deliciously savory and healthy twist on the classic Japanese street food. Made with tender chicken thighs and scallions, grilled or pan-cooked to perfection, and brushed with a homemade paleo teriyaki sauce, this Whole30-friendly recipe is perfect for a low-carb, gluten-free meal that’s quick to prepare and bursting with flavor.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 12 skewers 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: Japanese
- Diet: Gluten Free
Ingredients
Scale
Paleo Teriyaki Sauce
- 1.5 lb boneless, skinless chicken thighs
- ½ tsp coarse sea salt, plus more for cooking
- ⅛ tsp white or black pepper, optional, plus more for cooking
- 2 bundles scallions (use white and pale green parts only)
- Avocado oil for cooking and grilling
Instructions
- Prepare skewers and sauce: Soak bamboo skewers in water for 1 hour to prevent burning. Meanwhile, make the paleo teriyaki sauce and set it aside to cool. Reserve 1/4 cup of the sauce separately for dipping later.
- Season chicken: Dice the chicken thighs into 1-inch pieces. Place them in a large bowl and toss with ½ teaspoon salt and ⅛ teaspoon pepper to season evenly.
- Prepare scallions: Slice the scallions into 1-inch pieces using only the white and pale green parts to add a subtle onion flavor to the skewers.
- Assemble skewers: On a flat work surface, fold the chicken pieces in half and thread one piece onto each skewer, alternating with a piece of scallion. Continue layering until the skewer holds 4 chicken pieces and 3 scallion pieces, packed tightly.
- Cook on stovetop: Heat 1-2 tablespoons of avocado oil in a large skillet over medium heat. Place the skewers in the skillet and cook the first side for 4-5 minutes, seasoning with a pinch of salt and pepper. Flip the skewers and cook the other side another 4-5 minutes, seasoning again. Cook in batches if necessary, adding more oil as needed.
- Alternatively, cook on gas grill: Oil the grill grates with avocado oil. Place the skewers directly over medium heat and cover. Cook about 10 minutes, turning frequently and seasoning with salt and pepper 2-3 times as they cook until the chicken is well browned and scallions are tender.
- Glaze with sauce: Brush the cooked skewers with the teriyaki sauce and cook for 30 seconds. Turn the skewers, brush with more sauce, and cook an additional 30 seconds to caramelize the glaze.
- Rest and serve: Remove skewers from heat and let rest for 1-2 minutes. Brush with more teriyaki sauce before serving immediately alongside the reserved dipping sauce.
Notes
- Skewers can be assembled up to 1 day ahead and refrigerated; grill or pan-cook just before serving for best freshness.
- Nutritional information is calculated without the teriyaki sauce to reflect the chicken and scallions alone.
- For a keto-friendly option, you can substitute with a Keto Teriyaki Sauce recipe.
Keywords: Paleo Chicken Yakitori, Whole30 Chicken Skewers, Paleo Yakitori Sauce, Gluten Free Japanese Skewers, Grilled Chicken Yakitori