Yakitori

Randy Mayor; Melanie J. Clarke

These charcoal-grilled chicken skewers are a popular street food throughout Japan; there, the chicken may be joined by chicken gizzards and hard-boiled quail eggs.

Yield: 4 servings (serving size: 1 kebab)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 172
  • Calories from fat: 24%
  • Fat: 4.5g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 1.1g
  • Protein: 22.9g
  • Carbohydrate: 6.7g
  • Fiber: 0.3g
  • Cholesterol: 94mg
  • Iron: 1.5mg
  • Sodium: 366mg
  • Calcium: 19mg

Ingredients

  • 1/4 cup sake (rice wine)
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons sugar
  • 2 tablespoons grated peeled fresh ginger
  • 1/4 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • 1 pound skinless, boneless chicken thighs, cut into 24 bite-sized pieces
  • 5 green onions, each cut into 4 (2-inch) pieces
  • Cooking spray

Preparation

  1. Combine first 6 ingredients in a small saucepan. Bring to a boil; cook until reduced to 1/4 cup (about 2 1/2 minutes). Remove from heat; cool.
  2. Combine soy sauce mixture and the chicken. Cover and marinate in refrigerator for 1 hour.
  3. Heat a large grill pan over medium-high heat.
  4. Thread 6 chicken cubes and 5 green onion pieces alternately onto each of 4 (10-inch) skewers. Brush kebabs with the soy mixture. Coat pan with cooking spray. Place kebabs in pan, and cook 4 minutes on each side or until the chicken is done.
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