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Chicken Yakitori

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Ingredients

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	8 (4 1/2 ounce) boneless skinless chicken thighs, each cut into 4 pieces
	3 red peppers, seeds removed, cut into 1in pieces
	8 scallions, sliced into 1in pieces
	2/3 cup teriyaki sauce
	1 tablespoon honey

	7 tablespoons soy sauce
	4 tablespoons sake
	3 tablespoons mirin
	2 tablespoons honey
	4 tablespoons olive oil
	2 in piece ginger, finely grated
	3 limes, finely grated zest only
	1 scotch bonnet pepper, pierced with the tip of a knife

Nutritional information

411.1

Calories

144 g

Calories From Fat

16.1 g

Total Fat

3 g

Saturated Fat

142.3 mg

Cholesterol

2601.4 mg

Sodium

25 g

Carbs

3 g

Dietary Fiber

17.5 g

Sugars

39.2 g

Protein

286g

Serving Size

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Chicken Yakitori

Name: Chicken Yakitori
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6-8
Cuisine: American
Ingredients: : 8; : 3; : 8; : 2/3; : 1; : 7; : 4; : 3; : 2; : 4; : 2; : 3; : 1

Features:

Cuisine:

American

These were delicious !!! Followed your recipe exactly except for cutting it in half being that we were only two. The flavors of the chicken was so full of flavor. I don't think I would bother with the scallions the next time, I think I would use onions since they are a bit more hardier and easier to put on the skewer versus the scallions which turned really soft when cooked. But the chicken meat was so very tender and moist and we loved it. Served it with some Veggie lo mein # 25048. They went absolutely perfect together. Thanks for sharing this fantastic recipe English_Rose.

50 min
Serves 6
Easy

Ingredients

Directions

Chicken Yakitori, Great flavor to this chicken Make smaller one to be served as appetizers Nice variety of textures If you can’t find jicama use water chestnuts but run boiling water over them to get rid of the tinny taste, I made the mistake of using regualr soy sauce and it was too salty I just cut the chicken into strips and after marinating the chicken I baked it in the sauce I put it in a 375 degree oven for 20 minutes and served it over rice Very good , Great flavor to this chicken Make smaller one to be served as appetizers Nice variety of textures If you can’t find jicama use water chestnuts but run boiling water over them to get rid of the tinny taste

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Steps

1 Done	For the Chicken: Place the Chicken, Peppers and Scallions in a Shallow Non Corrosive Dish, Season and Set Aside.
2 Done	For the Marinade: Mix All the Ingredients Together. Pour the Marinade Over the Chicken and Vegetables, Cover With Plastic Wrap and Chill Overnight or For at Least a Couple of Hours.
3 Done	in a Separate Shallow Dish, Cover 8 Wooden Skewers With Water and Leave to Soak For as Long as the Chicken Marinates.
4 Done	When Ready to Cook, Thread the Chicken and Vegetables (not the Scotch Bonnet Chili) Onto the Skewers and Discard the Marinade. Mix Together the Teriyaki Sauce and Honey and Brush a Little Over the Skewers.
5 Done	Light a Barbecue or Heat a Griddle Pan Until Smoking. Cook the Skewers For 8-10 Minutes, Brushing Every So Often With the Teriyaki Sauce and Turning Regularly to Ensure They Brown Evenly. Serve as Canap-Style Nibbles, or With Noodles as a Main Meal.