Yakitori, a Japanese skewered chicken, is so easy to make. We love using thigh meat because it stays nice and juicy on the grill. Save any leftover sauce for stir-fries or noodles.
- Prep time 35 minutes
- Total time 35 minutes
- Portion size 6 servings
Ingredients
Teriyaki Sauce:
Skewers:
Method
Teriyaki Sauce: In saucepan, bring soy sauce, mirin, brown sugar, ginger, garlic and 1/4 cup water to boil. Reduce heat and simmer until reduced to about 1/3 cup, 7 to 9 minutes. Strain through fine-mesh sieve; discard solids. (Make-ahead: Refrigerate in airtight container for up to 5 days.)
Skewers: While sauce is simmering, alternately thread chicken and green onions onto 6 soaked wooden skewers. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Brush all over with oil; sprinkle with salt and pepper.
Place on greased grill over medium-high heat; close lid and grill, turning occasionally and brushing with 2 tbsp of the Teriyaki Sauce during final minute of cooking, until chicken is no longer pink inside, about 12 minutes. Transfer to serving platter; brush with remaining Teriyaki Sauce.
Nutritional facts Per serving: about
- Sodium 442 mg
- Sugars 3 g
- Protein 15 g
- Calories 141
- Total fat 6 g
- Potassium 182 mg
- Cholesterol 55 mg
- Saturated fat 1 g
- Total carbohydrate 5 g
%RDI
- Iron 8
- Folate 5
- Calcium 2
- Vitamin A 2
- Vitamin C 2
