These Whole30 Chicken Yakitori skewers are a healthy spin on the traditional Japanese street food. The chicken is moist and tender and coated in a sticky sweet and salty teriyaki sauce. These Paleo Chicken Yakitori take less than 30 minutes to make and leftovers will last for up to 3 days in the fridge.
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 of 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.