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  • Mains, Appetizers
  • Japanese

Japanese Inspired Chicken Yakitori - Recipe

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    SERVES

    SERVES

    2 - 3 persons

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    COOKING METHOD

    COOKING METHOD

    Stovetop or Grill

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    PREP TIME

    PREP TIME

    15 mins

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    COOK TIME

    COOK TIME

    15 mins

The dish is not only beautiful served up, but tastes amazing. I love serving this when entertaining for an elevated “chicken on a stick". Works well as an appetizer or as a main.

Ingredients

10-12 bamboo skewers

500 grams boneless and skinless chicken thighs, or salmon, or beef, or pork, or prawns, or tempeh, or tofu - cut into 2” squares

6-8 green onions cut into 1-inch pieces

Salt and pepper to taste

Sesame seeds for garnish

¼ cup Everiday Coconut Aminos

2 tbsp water

2 tbsp rice vinegar (use apple cider vinegar or coconut vinegar for AIP)

½ or 1 small pitted medjool date

1½ tsp tapioca or arrowroot starch

½ inch fresh ginger

1 garlic clove

½ tsp chili flakes (optional)

Instructions

1

DONE!

Soak your bamboo skewers for 20 minutes.

2

DONE!

Place all Recipe ingredients details for the yakitori sauce in a blender and blend until smooth.

3

DONE!

Pour into a small saucepan and heat over medium-high heat. Let the mixture come to a boil for about 3 minutes until it thickens. Remove from heat.

4

DONE!

Separate ½ of the sauce for basting your protein, and set aside the rest for serving.

5

DONE!

Thread your protein pieces and green onions on the skewers, alternating them. Sprinkle with salt and pepper.

6

DONE!

Generously grease your grill/pan to prevent sticking, then heat the grill/pan over medium-high heat.

7

DONE!

Add the skewers, brush the top layer of skewers with the prepared yakitori sauce, then cook for 2 minutes. Flip the chicken, and repeat by putting on another layer of the sauce on the other side and cooking for 2 more minutes. Continue this until your protein is cooked to your liking.

8

DONE!

Sprinkle with toasted sesame seeds and serve immediately with extra yakitori sauce for dipping.

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