Four-Ingredient Chicken Yakitori
5
Points®
Total time: 50 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
When you skewer chicken breast cubes with scallions and slather them in a salty, slightly sweet sauce, some real magic happens. As the skewers grill, the sauce caramelizes and chars in the most delicious way. We use short 6-inch skewers here, but you can use fewer long skewers if that’s what you have (if using a grill pan, just make sure they’ll fit in the pan).
Ingredients
Cooking spray
5 spray(s)
Reduced sodium teriyaki sauce
0.333 cup(s)
Toasted sesame oil
1 Tbsp
Uncooked boneless skinless chicken breast
1 pound(s)
Uncooked scallion(s)
8 medium
Instructions
1
In medium bowl, whisk teriyaki sauce and sesame oil. Add chicken and toss to coat. Marinate at room temperature for 30 minutes.
2
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.
3
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.
4
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).
5
Serving size: 2 skewers
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