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, white and light-green parts only, plus more for garnish (optional)
- In medium bowl, whisk teriyaki sauce and sesame oil. Add chicken and toss to coat. Marinate at room temperature for 30 minutes.
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
- Remove chicken from marinade and pour marinade into small saucepan. Bring to boil and cook marinade until syrupy, 2 to 3 minutes. Cut white and light-green parts from each scallion into 2 pieces, each about 1 1⁄2 to 2 inches long. Using 8 (6-inch) skewers, alternately thread 3 chicken pieces and 2 scallion pieces on each skewer.
- Coat skewers with nonstick spray. Grill skewers until chicken is lightly charred and cooked through and instant-read thermometer inserted into centers registers 165°F, 3 to 4 minutes per side. (If grilling more scallions for garnish, coat scallions with nonstick spray and grill for about 1 minute per side.) Brush skewers with reduced marinade and garnish with more scallions (if using).
- Serving size: 2 skewers