Soy-Free Chicken Yakitori Skewers
Grilled chicken skewers marinated in a sweet and savory soy-free sauce, perfect for a light and flavorful dinner.
Ingredients
- about 680 g Chicken thighs
- 16 Bamboo skewers
- 1/4 cup Coconut aminos
- 2 tbsp Mirin (gluten-free)
- 2 tbsp Sake (gluten-free)
- 1 tbsp Brown sugar
- 1 tsp Ginger
- 1 clove Garlic
- 1 tsp Sesame oil
- 2 stalks Scallions
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Soak bamboo skewers in water for at least 30 minutes to prevent burning.
- 2Cut chicken thighs into bite-sized pieces.
- 3In a bowl, whisk together coconut aminos, mirin, sake, brown sugar, grated ginger, minced garlic, and sesame oil.
- 4Add chicken pieces to the marinade and let it marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.
- 5Preheat grill to medium heat.
- 6Thread chicken pieces onto the soaked bamboo skewers.
- 7Grill skewers for 6-8 minutes per side, or until chicken is cooked through.
- 8Garnish with chopped scallions before serving.
Substitutions
Soy sauce → Coconut aminos
Allergen avoidance
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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