Chicken Yakitori Kebabs
Prep
10 mins
Cook
10 mins
Servings
4
Difficulty
Medium
When I discovered this yakitori recipe, I fell in love with how quick and easy it is to pull together on a weeknight. The whole thing comes together in just 20 minutes from start to finish, which is perfect when life gets hectic. What really sold me though is that chicken thighs are so much more affordable than breasts and stay incredibly juicy when grilled. Plus, ginger in the marinade gives you a real immunity boost along with that amazing flavor. These kebabs are pure comfort food that just happens to fit perfectly into a healthy eating plan.
Ella x
Ingredients
- 237 mlreduced sodium soy sauce
- 2 tablespoonsmirin
- 2 tablespoonssugar
- 1 teaspoonminced peeled fresh ginger
- 11 garlic clove
- ½ kgboneless skinless chicken thighs(trimmed of all visible fat, cut into 2-inch pieces)
- 12 red bell peppers(seeded and cut into 2-inch pieces)
- 18 scallions(cut into 2-inch pieces)
- 473 mlcooked brown rice
- 1skewer
Detail level
Instructions
- 1
Make sauce: bring soy sauce, mirin, sugar, ginger, and garlic to boil in small saucepan.
- 2
Cook over med-high heat until sauce thickens, about 5 minute.
- 3
Remove from heat, set aside.
- 4
Spray grill or broiler pan with nonstick spray.
- 5
Thread chicken, bell peppers, and scallions on to skewers, alternating the ingredients.
- 6
Grill or broil kebabs 5-inches from heat, frequently brushing with sauce, until veggies are tender and chicken is cooked through.
- 7
Serve 2 skewers with the rice.
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