Instant Pot Sausage and Chicken Jambalaya Recipe

Juicy, savory, and irresistibly fun to eat, Paleo Chicken Yakitori brings the smoky-sweet flavors of classic Japanese street food right to your home—totally gluten-free, soy-free, and paleo-friendly! If you crave that tantalizing, sticky sauce and succulent grilled chicken but want a wholesome, clean-ingredient spin, you’ll absolutely adore this recipe.

Ingredients You’ll Need

Crisp, juicy chicken, vibrant pops of fresh green onion, and a luscious, glossy sauce—these few simple ingredients combine to create Paleo Chicken Yakitori magic. Every element here matters, each one layering flavor and bringing out the authentic street-food charm you crave.

• Boneless Skinless Chicken Thighs: Go for thighs for maximum juiciness and flavor—they stay moist even with high grill heat.
• Green Onions: These add a mild bite and a gorgeous touch of color, taking on a lovely sweetness when grilled.
• Salt and Pepper: A classic seasoning duo; skip the pepper if you’re following AIP.
• Toasted Sesame Seeds: These lend a nutty crunch and a picture-perfect finish—just omit for AIP.
• Coconut Aminos: This soy-free staple delivers salty-sweet depth as the base of your yakitori sauce.
• Rice Vinegar (or Apple Cider/Coconut Vinegar for AIP): Adds a touch of tang and brightness; easily swapped for dietary needs.
• Medjool Date (or Honey): Acts as the natural sweetener, giving the sauce its iconic sticky-sweet gloss; honey is great if not on Whole30.
• Tapioca Starch: Gives that dreamy, thick texture—no corn starch or flours needed.
• Fresh Ginger & Garlic: These aromatics take the sauce from good to unforgettable. Use fresh for the boldest flavor.
• Metal or Bamboo Skewers: Perfect for assembling and grilling; if using bamboo, don’t forget to soak them to prevent burning.

Variations

One of the best things about Paleo Chicken Yakitori is how simple it is to tweak based on what you have or crave. Don’t hesitate to get creative—the recipe is forgiving and makes customizing for dietary needs and personal taste a breeze.

• AIP Adaptation: Skip the pepper and sesame seeds, and use apple cider vinegar or coconut vinegar in the sauce for a fully AIP-friendly version.
• Chicken Breast Swap: Thighs are juicier, but if you prefer chicken breast, just adjust grilling time to avoid drying them out.
• Add Vegetables: Slide on zucchini rounds, bell peppers, or mushrooms between the chicken and green onion for extra color and nutrients.
• Sweetener Choices: Not on Whole30? Go ahead and substitute the medjool date with a drizzle of honey or even pure maple syrup for a subtle flavor twist.

How to Make Paleo Chicken Yakitori

Step 1: Prep the Skewers

If you’re using bamboo skewers, soak them in water for at least 20 minutes—this crucial step keeps them from catching fire or burning on the grill. Metal skewers need no prep and can be reused year after year for all your favorite grilled treats!

Step 2: Make the Paleo Yakitori Sauce

Next, toss the coconut aminos, vinegar, date (or honey), tapioca starch, fresh ginger, garlic, and water into a blender. Blitz everything until velvety smooth—this ensures your sauce base is perfectly blended, no lumps or fibrous bits. Pour the mixture into a small saucepan and bring to a lively boil for about 3 minutes; as the sauce thickens, it transforms into a rich, glossy glaze. Remove from heat, and separate half for basting and half to serve for dipping.

Step 3: Assemble the Skewers

Alternately thread the chicken thigh pieces and sliced green onions onto your skewers—this isn’t just for looks! Alternating locks in juiciness and ensures each bite is packed with flavor. Sprinkle with salt (and pepper, if using) for that first layer of seasoning.

Step 4: Grill to Perfection

Give your grill a good grease with avocado oil or another high-heat option so the chicken doesn’t stick. Heat to medium-high, then add your loaded skewers, cover, and cook for 2 minutes. Flip and cook another 2 minutes so you get those beautiful grill marks all around.

Step 5: Baste and Finish

Brush the tops of the skewers with your reserved yakitori sauce, cover, and grill for another 2 minutes. Flip, brush the other side, and cook for another 2 minutes. The sauce will caramelize, clinging to the chicken with shiny, savory-sweet goodness. Remove when chicken is cooked through and slightly charred around the edges.

Step 6: Serve and Garnish

Transfer your hot Paleo Chicken Yakitori to a platter. Sprinkle with toasted sesame seeds (unless AIP), pop some extra sauce on the side for dunking, and serve immediately—you’ll want every bite warm and juicy!

How to Serve Paleo Chicken Yakitori

Garnishes

For picture-perfect skewers, a sprinkle of toasted sesame seeds and extra sliced green onions adds just the right crunch and color. If you’re in an AIP phase, the skewers are still stunning on their own without these finishes. For extra fun, try a dusting of shichimi togarashi (Japanese chili pepper blend) if you don’t need to keep it AIP or mild.

Side Dishes

Paleo Chicken Yakitori shines with simple sides: think cauliflower rice, grilled shishito peppers, or a light cucumber salad. For a heartier spread, roasted sweet potatoes and a tangy Asian slaw round out the smoky-sweet flavors with freshness and crunch.

Creative Ways to Present

Lay the skewers family-style on a large platter over a bed of crisp lettuce leaves and lemon wedges for visual pop. Or, serve individually—one skewer per guest perched over a small mound of cauliflower rice, with a drizzle of extra yakitori sauce for dramatic effect. For parties, stand the skewers upright in a jar for easy grabbing!

Make Ahead and Storage

Storing Leftovers

Store leftover Paleo Chicken Yakitori in an airtight container in the fridge for up to 3 days. Keep the sauce separate if you can; it makes reheating tidier and helps preserve those deep, caramelized flavors.

Freezing

You can freeze cooked yakitori skewers—just remove the chicken and green onion from the sticks for easier storage. Pack cooled pieces into a zip-top bag or container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

For best results, reheat gently in a covered skillet over medium-low heat with a splash of water, or in the oven at 325°F until warmed through. Brush with more yakitori sauce before serving—you’ll never know these aren’t fresh off the grill!

FAQs

Final Thoughts

If you’re craving a dish that’s as fun as it is flavorful, Paleo Chicken Yakitori is a must-try. With its sweet and savory glaze, perfect grill char, and wholesome twist on tradition, you’ll be reaching for this recipe again and again. Fire up the grill and enjoy these juicy skewers—you’ll be hooked at first bite!

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