Chicken Yakitori


  • 6 boneless skinless chicken thighs
  • 1/2 tsp baking soda
  • 1 tbsp coconut aminos
  • 1 tbsp apple cider vinegar

Teriyaki Sauce

  • 2 cloves garlic
  • 2 medjool dates
  • 1 inch piece ginger
  • 1/4 cup apple cider vinegar
  • 1/3 cup coconut aminos
  • 1/2 tsp white pepper
  • 1 tbsp water


  • 1 bunch scallions (approx 8 scallions)
  • 8 asparagus spears
  • 1/2 tbsp sesame oil
  • 1 tsp sesame seeds


  • Cut the chicken thighs into even 1-inch sized cubes and put them in a bowl. Add in the baking soda, apple cider vinegar and coconut aminos and stir to ensure all the chicken is coated in the sauce.
  • In a high-speed blender or nutribullet combine the teriyaki sauce ingredients and blend until smooth. Pour the sauce into a pan on high heat and leave to boil for 5 minutes until it begins to thicken. Remove from the heat and pour half of the teriyaki sauce in a bowl and set aside in the fridge. Pour the second portion in a bowl to use for basting.
  • Cut both the scallions and asparagus into 2-inch pieces. Alternating between chicken, a pieces of scallion and an asparagus spear, thread each onto the skewers until the skewers are full.
  • Heat a grill pan or barbecue on medium high heat and lightly grease with sesame oil. Place the skewers on the grill, generously brush with the teriyaki sauce and cook for 3 minutes before flipping and cooking for another 3 minutes. Be sure to brush the skewers after flipping each time. Flip the skewers and cook for 2-3 more minutes until the chicken is cooked through.
  • Brush the skewers with the reserved teriyaki sauce and garnish with sesame seeds before serving.

Calories: 194kcalCarbohydrates: 11gProtein: 23gFat: 6gSodium: 565mgFiber: 1gSugar: 6g

recipe from every last bite –