Four-ingredient chicken yakitori
Reduced sodium teriyaki sauce
Toasted sesame oil
Uncooked boneless skinless chicken breast
1 pound(s), cut into 24 (1 1/2- to 2-inch) pieces
8 medium, plus more for garnish (optional)
- In a medium bowl, combine teriyaki sauce and sesame oil. Add chicken and toss to coat. Marinate at room temperature for 30 minutes.
- Meanwhile, coat grill rack with cooking spray. Preheat outdoor grill to medium-high heat.
- Remove chicken from marinade, reserving marinade. Pour marinade into a small saucepan. Bring to a boil and cook until syrupy, 2 to 3 minutes.
- Cut the bottom part (white and light green part) of each scallion into 2 (1-½ to 2-inch) pieces. Onto 8 (6-inch) skewers, alternately thread 3 chicken pieces and 2 scallion pieces. (If using wooden skewers, soak in water 20 minutes prior to use to prevent charring.) Coat skewers with cooking spray and grill until chicken is cooked through and lightly charred, 2 to 3 minutes per side. If grilling additional scallions, coat with cooking spray and grill about 1 minute per side. Brush skewers with reduced marinade.
- Serving size: 2 skewers