These sticky chicken skewers in a homemade Japanese yakitori sauce hit the spot with flavour, and a new way to upgrade chicken.
The recipe is paleo, whole 30 and keto-friendly. In my version of a traditional yakitori recipe, I make it healthier and you will not notice any difference in terms of taste.
What is Chicken yakitori?
Quite simply, yakitori is a Japanese method of grilling any particular meat or fish over a grill while being seasoned and coated in a salty, sweet, umami sauce.
It is a traditional Japanese street food that’s popular in Western countries for its flavour and easy method. It is commonly washed down with sake or a beer, but kombucha is a worthy replacement.
The traditional yakitori versions are fairly sweet. In this low carb and sugar-free version, I have replaced the free sugar with raw honey. Additionally, if you want a soy-free chicken yakitori recipe you have come to the right place.
Tips to Make Paleo Chicken Yakitori
Chicken thighs are a superior option to breasts which dry up quickly.
Use metal skewers or soak your bamboo sticks ahead of time.
If you do not have a griddle pan you can use a grill – works just as well.
Adding the tapioca flour makes the sauce thicker and provides a thick glaze, instead of a sauce which falls off and doesn’t coat the chicken properly.
I used coconut aminos instead of soy sauce – they taste the same. My favourite brand can be found here.
If your grill or pan is hot enough you do not require oil. Additionally, cooking oil at really high heat is not ideal due to the risk of oxidation.
Chicken yakitori ingredients
All you need to create this low carb high protein meal is pasture-raised or free-range chicken thighs. Try to get skinless and boneless as it makes life easier. You need a large bunch of spring onions/scallions. The spring onions are used in between each piece of chicken adding a lovely visual but gives it a sweetness and has prebiotic benefit.
Chicken yakitori sauce
The sauce can be prepared while you’re preparing the chicken and spring onion. The yakitori sauce needs to be thickened to a thick glaze consistency and not be too runny.
It will take about 7 minutes to prepare. I used organic coconut aminos, filtered water, 1/2 tbsp apple cider vinegar, 2 tbsp of raw honey and then an inch of fresh ginger and 2 garlic cloves both finely grated.
Finally, the sauce makes 4 servings. So you will have some leftovers unless you are doubling the chicken in the recipe. Otherwise, the yakitori will be fine in a glass airtight jar for 2 weeks.
What to serve with chicken yakitori?
I served this low carb, keto-friendly yakitori recipe with cauliflower rice, fresh coriander leaves and some kimchi on the side.
Alternatively, you can serve the chicken yakitori with white rice and steamed or sauteed greens such as asparagus, green beans or bok choy.
How To Make Chicken Yakitori Skewers
Total Time: 20 minutes (5 minutes preparation and 15 minutes cooking time)
Servings: 2
Cooking skill: Easy / Medium
Cost Per Serving: £3
Prepare the sauce. Add all ingredients to a pan. Bring to the boil and then reduce to a simmer for around 6 minutes until thickened.
Cut the chicken and spring onions into equal sizes.
Using meta or presoaked bamboo skewers, add the chicken and spring onions one after the other until you have no room left.
Prepare either a griddle pan or grill/broiler both on medium high heat.
Make sure the sauce has thickened and ready to use.
Once grill or pan is hot, add the chicken skewers.
Every 2 minutes, turn the skewers to a different side. With each time basting the chicken and spring onions with the yakitori sauce.
Keep repeating for approximately 10 minutes, or until the chicken is good through.
Remove from grill carefully and serve with your preferred or combo of options above.
Enjoy!
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Recipe
Ryan Carter
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