How To Make Chicken and Zucchini Yakitori
Grill up some chicken and zucchini for your barbeque party with our yakitori recipe! It’s a tasty Japanese dish drenched in a savory sauce worth trying.
Serves:
Ingredients
- 2tbspmirin sake
- ½cupsoy sauce,low sodium, or low sodium tamari
- 1½tbsphoney
- 1garlic clove,crushed
- 1lbchicken thighs,boneless, skinless, all fat trimmed, like Perdue Fit & Easy
- 5large green onions,cut into 1-inch-long pieces
- 1medium zucchini,sliced into ½-inch thick rings
Instructions
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Bring the mirin, low sodium soy sauce, honey and crushed garlic to a boil in a medium-sized sauce pan.
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Cook over medium heat for about 5 minutes. Set aside to cool.
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Cut the chicken into 1-inch pieces, then place them in a zip lock bag. Pour half of the marinade over the chicken.
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Place the zucchini in a second large zip lock bag, then pour the remaining marinade over the zucchini.
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Refrigerate for at least 30 minutes.
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Soak the skewers in water for 30 minutes.
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Thread the chicken onto the skewers, alternating with a green onion so that each stick has 3 cubes of chicken and 2 pieces of green onion. Discard the chicken marinade.
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Thread the zucchini onto skewers, alternating with the remaining green onion. Reserve the marinade for basting.
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Preheat the grill or a grill pan over medium-high heat. When hot, spray with oil then reduced heat to medium.
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Grill the zucchini and chicken skewers for 5 to 6 minutes on each side, brushing both sides of the skewers with the yakitori sauce during the last few minutes of cooking time.
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Serve warm, and enjoy!
Nutrition
- Calories: 320.64kcal
- Fat: 19.24g
- Saturated Fat: 5.21g
- Trans Fat: 0.10g
- Monounsaturated Fat: 7.91g
- Polyunsaturated Fat: 4.08g
- Carbohydrates: 12.77g
- Fiber: 1.59g
- Sugar: 8.56g
- Protein: 22.60g
- Cholesterol: 111.13mg
- Sodium: 1852.25mg
- Calcium: 50.99mg
- Potassium: 593.05mg
- Iron: 1.93mg
- Vitamin A: 46.61µg
- Vitamin C: 14.92mg
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