Tag Archives: green onions

Paleo Chicken Yakitori aka Japanese Chicken Skewers (Whole30, Keto, AIP Option)

This healthy and low carb version of paleo chicken yakitori is super flavorful, while being easy to make. It’s the perfect Whole30 and keto summer grilling recipe!

paleo chicken yakitori recipe prepared on the grill and served with sauce

We’ve been nonstop grilling these days and I’ve been loving it. Our meals have been quick, easy and flavorful for this reason and my husband and I are not complaining one bit. My recent creation is this paleo chicken yakitori, and I made it after recently going through photos of my trip to Japan last year. Not only did we have the most amazing sushi and raw fish, we had the yummiest and the most addicting grilled meats.

Paleo Chicken Yakitori Recipe

Traditionally, a Japanese chicken yakitori recipe uses sugar to give that sweet and smoky taste to the sauce. However, in this low carb and low sugar version, I use medjool dates and coconut aminos to create that natural sweetness without giving you that sugar hangover.

Not only is this paleo chicken yakitori recipe much healthier, you actually can’t notice much of the a difference from the traditional version! Of course, if you are not doing the Whole30 challenge, you can substitute medjool dates with honey and it’ll still be healthier than the traditional version.

Japanese chicken yakitori sauce getting brushed on chicken
paleo chicken yakitori - one of my favorite Whole30 chicken recipes!

What is Japanese Chicken Yakitori?

Yakitori is Japanese chicken skewers that’s seasoned with salt and/or sauce. When a sauce is used, it’s usually a flavor combination of salty and sweet, which makes it super addicting and delicious (like my version here!). It’s a popular street food in Japan, and typically enjoyed with an alcoholic beverage like sake or beer.

When I was in Japan with my parents, we ended up at a yakitori shop late at night where there were many young and old patrons enjoying these Japanese chicken skewers while continuously ordering drinks with friends. It was such a fun and lively atmosphere!

Japanese chicken skewers close up

Tips for Making This Paleo Chicken Yakitori

These Japanese chicken skewers are easy and fun to make! It also cooks quickly so you’ll have it on the table in no time, perfect for weekday grilling. To make these extra delicious and flavorful, I do suggest the following.

  • Use chicken thighs instead of breasts. They are juicier and more flavorful, and it’ll ensure that the meat doesn’t dry out.
  • Cut the chicken into squares that are flat. This way, you only have to grill 2 sides of the chicken (and not 4) for it to fully cook through quickly.
  • Do not leave out tapioca starch for the sauce. This helps the yakitori sauce thicken. You can also substitute with arrowroot starch if that’s what you have on hand.
  • Don’t forget to season the grill with oil! Nothing ruins thin cut meats quicker on the grill than when they stick to the grill and fall apart.
  • This Japanese chicken yakitori can easily be made AIP compliant with simple omissions and substitutions. This won’t change the flavor too much so I hope you try it out if you are on the autoimmune protocol!
paleo chicken yakitori dipped in sauce

Other recipes you may love…

Print

Paleo Chicken Yakitori aka Japanese Chicken Skewers (Whole30, Keto, AIP Option)

This healthy and low carb version of paleo chicken yakitori is super flavorful, while being easy to make. It's the perfect Whole30 and keto summer grilling recipe!
Course Main Course
Cuisine Japanese
Keyword aip grilling, asian chicken recipes, chicken skewers, grill chicken recipes, keto grill recipes, low carb grilling, whole30 chicken recipes, whole30 grilling
Prep Time 15 minutes
Cook Time 11 minutes
Servings 6 servings
Calories 220kcal

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

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.

Nutrition

Serving: 1serving – makes 6 | Calories: 220kcal | Carbohydrates: 9g | Protein: 29g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 144mg | Sodium: 588mg | Potassium: 409mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1.5% | Vitamin C: 1.1% | Calcium: 1.9% | Iron: 7.2%
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Whole30 Mongolian Beef (Paleo, Keto, AIP Option)

This easy Keto and Whole30 Mongolian Beef is so much healthier and tastier than takeout and it only takes 20 minutes to make, with an AIP option!

Whole30 Mongolian Beef

Did you hear? My Korean Paleo cookbook cover image is finalized and I shared it on social media! I’m honestly so stoked about how it looks and can’t wait to share more details about preorder gifts soon, so make sure to go preorder your copy.

I don’t know if it’s because I’ve had my cookbook on my mind, but I’ve been craving Asian food more and more recently. One of my favorite Chinese food takeout menu items used to Mongolian beef, but even as a kid, I remember thinking how sweet it was from all the brown sugar.

Whole30 Mongolian Beef Recipe

Well, as someone who likes to keep her sugar intake low these days, I decided to make a Whole30 version of Mongolian Beef without any added sugar and it turned out fantastic. The yummy flavor comes from coconut aminos, which has a natural sweet taste especially when cooked down like it’s done in this recipe.

The garlic ginger sauce is so dang delicious, and it only take 20 minutes from start to finish! Definitely my kind of meal on busy weeknights.

Whole30 Mongolian Beef

Keeping It Low Carb

This Whole30 Mongolian Beef is fantastic on its own, but if you want a delicious side that goes well with it, serve it with some cauliflower rice! This keeps it low carb, keto, AIP, and Whole30-compliant. If you are fine with eating real rice, then you do you, boo! There’s no wrong way to eat anything and we just gotta do what feels right for our body.

AIP Option

This recipe is really easy to adjust to make it AIP compliant. All you have to do is omit the crushed red pepper during cooking, as well as the sesame oil and sesame seeds added in at the end. It’ll still turn out delicious because the sauce is what makes this dish! It’s hard to beat the combination of coconut aminos, garlic, and ginger.

I hope you enjoy this Whole30 Mongolian Beef, that comes together quickly and easily. Let me know how yours turns out and comment below! I love getting your feedback on my recipes so I can keep improving and creating dishes that you love.

Whole30 Mongolian Beef

Whole30 Mongolian Beef

Print

Whole30 Mongolian Beef (Paleo, Keto, AIP Option)

This easy Keto and Whole30 Mongolian Beef is so much healthier and tastier than takeout and it only takes 20 minutes to make, with an AIP option!
Course Main Course
Cuisine Chinese
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 318kcal
Author Jean Choi

Ingredients

  • 1 lb flank steak sliced against the grain into thin, bite-sized pieces
  • 1/2 tsp sea salt
  • 2 tsp tapioca starch
  • 1/4 cup avocado oil or ghee
  • 4 garlic cloves minced
  • 1 inch fresh ginger grated
  • 1/2 tsp crushed red pepper omit for AIP or if you don't want spicy
  • 1/3 cup coconut aminos
  • 1/4 cup water
  • 1 tsp fish sauce
  • 1 bunch green onions cut into 2-inch pieces
  • 1 tsp sesame oil omit for AIP
  • Toasted same seeds, for garnish omit for AIP

Instructions

  • Season the beef with salt, then toss together.
  •  Sprinkle with tapioca starch then toss until evenly covered.
  • Heat avocado oil in a skillet over medium high heat. 
  • Working in batches, drop the beef in the oil a few at a time so the pieces aren't touching each other. Fry until dark and crispy, about 1 1/2 minutes on each side. 
  • Remove from the skillet and set aside. Drain the oil from the skillet but leave about 1 tablespoon.
  • Add garlic, ginger, and crushed red peppers, if using, into the same skillet.
  • Sauté until fragrant, about 1 minute.
  • Add coconut aminos, water, and fish sauce, and stir to combine. 
  • Add the fried beef, and let it simmer for 3 minutes until the sauce is thickened.
  • Stir in green onions and simmer for 2 more minutes.
  • Remove from heat and stir in sesame oil. 
  • Sprinkle with sesame seeds before serving with cauliflower rice.

Nutrition

Serving: 1serving | Calories: 318kcal | Carbohydrates: 6g | Protein: 24g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 68mg | Sodium: 927mg | Potassium: 415mg | Vitamin A: 2.7% | Vitamin C: 2.5% | Calcium: 3.4% | Iron: 10.5%

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
 
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.