Paleo Chicken Yakitori Skewers with juicy chicken thighs, basted in a sweet and savory Whole30 Teriyaki Sauce. This is the ultimate summer BBQ recipe for grilled chicken lovers!
Soak the bamboo skewers in water for 1 hour. In the meantime, make the teriyaki sauce and set it aside to cool. Reserve 1/4 cup of the sauce aside for dipping use.
Dice chicken to 1-inch pieces. Place them in a large bowl, toss and season with ½ tsp salt and ⅛ tsp pepper.
Slice scallions to 1-inch pieces. Use only white and pale green parts only.
On a flat work surface, fold the chicken in half and thread 1 piece of chicken onto a skewer, then thread a segment of scallion. Continue alternating and pack them tightly. Each skewer will hold 4 chicken slices and 3 scallion pieces.
Stovetop: In a well-heated large skillet, add 1-2 tbsp avocado oil. Cook the first side of the skewers about 4-5 minutes over medium heat. Season with a little salt and pepper over each skewer. Turn and cook the flip side 4-5 minutes further. Season with a pinch of salt and pepper. Do in separate batches and add more oil, if need be.
Gas Grill: Oil the grilling gate with avocado oil, place skewers directly over the grill, cover and cook, turning frequently, until chicken is well browned and scallions are tender, about 10 minutes. Season with salt and pepper 2-3 times during the grilling process.
Brush the skewers with teriyaki sauce and cook for 30 seconds. Turn the skewers again and brush with more sauce, and cook for 30 seconds longer.
Remove the chicken from the heat and let rest for 1-2 minutes. Brush with more sauce and serve immediately.
Notes
The skewers can be made 1 day ahead and store in the fridge. Grill the next day when ready.