Keto Chicken Yakitori

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Servings: 6-8
Prep Time: 15 MINS
Cook Time: 15 MINS

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ROXY® Organic Boneless Skinless Chicken Thighs

Step ONE

Combine coconut aminos, rice vinegar, water, date or sweetener, garlic, ginger and tapioca starch in blender and process until smooth. Pour mixture into small saucepan over medium-high heat. Bring to boil and reduce heat to medium. Simmer 3-4 minutes, until thickened. Season with salt and pepper to taste. Remove sauce from heat and pour half of sauce into small serving bowl. Reserve remaining sauce for grilling.

Step TWO

Thread alternating layers of chicken and scallions onto skewers. Season with salt and pepper.

Step THREE

Coat grill grates or grill pan with oil and preheat to medium-high heat. Place skewers on grill, cover and cook 2 minutes. Flip skewers and cook another 2 minutes. After 2 minutes, brush skewers with sauce, cover and cook 2 minutes longer. Turn skewers over and brush with remaining sauce. Cook 2 additional minutes, until chicken is cooked through

Step FOUR

Transfer to serving platter and garnish with sesame seeds. Serve with reserved sauce.

2 lbs.	ROXY® Organic Boneless Skinless Chicken Thighs
	cut into 1" pieces
1/2 cup	soy sauce, tamari or coconut aminos
1/4 cup	unseasoned rice wine vinegar
1/4 cup	water
1 pitted	medjool date or 1 tbsp. monk fruit sweetener
2 cloves	garlic, peeled and smashed
1/2 inch	piece fresh ginger, peeled and grated
1 tbsp.	tapioca starch
	kosher salt
	freshly ground black pepper
6-8	scallions, trimmed and cut into 1“ pieces
6-8 large	large metal or bamboo skewers (if bamboo, soak in water 30 minutes before using)
	Sesame seeds, for garnish