yakitori chicken
These sweet and savory kabobs are easy to prepare a great healthy option to burgers and hot dogs and perfect for you next barbecue.
  • ½ cup soy sauce
  • ½ cup mirin
  • 3 tablespoons honey
  • 2 teaspoons grated, peeled fresh ginger
  • 3 garlic cloves, grated
  • ½ teaspoon red pepper flakes
  • 1 teaspoon sesame oil
  • 2 pounds boneless skinless chicken breasts
  1. Combine the soy sauce, mirin, honey, ginger, garlic, red pepper flakes and sesame oil in a medium saucepan and cook until the mixture has slightly thickened and reduced slightly. Let cool completely before marinating the chicken.
  2. Rinse and cut the chicken into 1-inch pieces. Thread the chicken onto eight wooden skewers. Place the chicken into a resealable plastic bag along with ½ the marinade and refrigerate for at least one hour or up to overnight.
  3. Light and oil a grill to medium heat. Grill the skewers over medium heat until cooked through, turning to make sure that each side has nice grill marks on them. Serve the skewers with the reserved teriyaki sauce, chopped cilantro and a sprinkling of sesame seeds.
Recipe by Scaling Back at https://www.scalingbackblog.com/chicken-yakitori/