Chicken Yakitori

Chicken Yakitori
Servings: 8 Yield: skewers Prep 30 mins Marinate 30 mins Cook 9 mins


  • 8 10-inch wooden skewers
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup mirin
  • 1/4 cup rice vinegar
  • 2 teaspoons sugar
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 large bunch scallions, cut into 2-inch pieces

Make It

1. 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.

2. 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.

3. 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 Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 131, Fat, total (g): 3, chol. (mg): 71, sat. fat (g): 1, carb. (g): 4, fiber (g): , pro. (g): 17, sodium (mg): 378, Percent Daily Values are based on a 2,000 calorie diet.