Paleo Charcoal-Grilled Yakitori Don (Momo Tare with Negi Shio)

Elevate your dinner game with this Paleo Charcoal-Grilled Yakitori Don (Momo Tare with Negi Shio), a healthy twist on a Japanese classic. Tender, marinated chicken thighs are grilled over smoky charcoal to perfection, giving them a caramelized, charred crust that's unforgettable. Infused with a savory-sweet tare sauce made from coconut aminos, honey, and ginger, this recipe is completely paleo-friendly and gluten-free. The dish is served on a bed of fluffy, sautéed cauliflower rice, making it a low-carb alternative to traditional rice bowls. A sprinkle of fragrant negi shio—a mixture of finely sliced green onions, sea salt, and black pepper—adds a bright, aromatic finish. Simple yet full of bold flavors, this meal is ideal for backyard barbecues or a quick weeknight dinner. Serve it hot with a squeeze of lime for a zesty kick, and enjoy a dish that's as wholesome as it is delicious! Keywords: paleo yakitori, charcoal-grilled chicken, low-carb rice bowl, Japanese-inspired paleo recipe.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams boneless skinless chicken thighs
• 60 ml coconut aminos
• 30 ml apple cider vinegar
• 15 ml honey
• 5 grams fresh ginger
• 2 garlic cloves
• 3 green onions
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 kg charcoal
• 400 grams cauliflower rice
• 15 ml avocado oil

Directions

Step 1

Start by preparing the marinade: in a medium bowl, combine coconut aminos, apple cider vinegar, honey, grated fresh ginger, and minced garlic cloves. Stir until well mixed to form the tare sauce.

Step 2

Cut the chicken thighs into bite-sized pieces. Add the chicken to the tare sauce and ensure all pieces are well coated. Marinate in the refrigerator for at least 20 minutes.

Step 3

While the chicken marinates, light the charcoal and prepare your grill for medium-high heat grilling.

Step 4

Slice the green onions finely and mix them with salt and black pepper in a bowl. This will be your negi shio mixture.

Step 5

Once the chicken is marinated, thread the pieces evenly onto skewers, leaving a small gap between each piece for even cooking.

Step 6

Place the skewers over the charcoal grill. Grill for about 6-8 minutes per side, brushing occasionally with leftover marinade, until the chicken is cooked through and has a charred appearance.

Step 7

While the chicken is grilling, heat the avocado oil in a pan over medium heat. Add cauliflower rice and sauté until tender, about 5-7 minutes. Adjust seasoning with salt and pepper to taste.

Step 8

Once the chicken skewers are done, assemble the dish: place a bed of cauliflower rice on each plate and top with grilled chicken skewers.

Step 9

Sprinkle the negi shio mixture over the chicken skewers and cauliflower rice before serving.

Step 10

Serve immediately with optional fresh lime wedges for an extra zest if desired.

Nutrition Facts

Serving size	(2081.2g)

Amount per serving	% Daily Value*
Calories	962.3

Total Fat 45.6g	0%
Saturated Fat 10.9g	0%
Polyunsaturated Fat g
Cholesterol 424.1mg	0%
Sodium 3981.9mg	0%
Total Carbohydrate 55.2g	0%
Dietary Fiber 11.2g	0%
Total Sugars 35.1g
Protein 86.8g	0%

Vitamin D 0IU	0%
Calcium 194.3mg	0%
Iron 6.7mg	0%
Potassium 1979.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.9%

Protein: 35.5%

Carbs: 22.6%