- cal. (kcal) 131
- Makes: 8 servings
- Yield: skewers
- Prep: 30 mins
- Marinate: 30 mins
- Cook: 9 mins
10-inch wooden skewers
low-sodium soy sauce
boneless, skinless chicken thighs, cut into 1-inch chunks
large bunch scallions, cut into 2-inch pieces
- Soak skewers in a bowl of water until ready to use. In a large bowl, combine 2 tbsp each of the soy sauce, mirin and rice vinegar and 1 tsp of the sugar. Stir in chicken pieces, cover and marinate in refrigerator 30 minutes.
- In a small saucepan over medium-high heat, add remaining 2 tbsp each soy sauce, mirin and rice vinegar, and remaining 1 tsp sugar. Stir to combine. Bring to a boil. Simmer 3 minutes, until thickened. Divide glaze between 2 small bowls.
- Heat grill or grill pan to medium-high. Thread skewers, alternating 1 to 2 pieces of chicken with 1 piece of scallion. (Makes 8 skewers.) Lightly coat grill or grill pan with oil or cooking spray. Grill skewers 3 minutes, brushing tops with glaze in a bowl. Flip skewers and brush with glaze from second bowl. Grill 3 more minutes, until chicken is cooked through.
Nutrition Information for Chicken YakitoriServings Per Recipe: 8
PER SERVING: 131 cal., 3 g total fat (1 g sat. fat), 71 mg chol., 378 mg sodium, 4 g carb. 17 g pro.