Maria's Homemade Chicken Yakitori

Maria's Homemade Chicken Yakitori
Staff Writer
West Side Market

Chicken yakitori, otherwise known as grilled chicken skewers, is a fast and easy way to get a delicious dinner out on the table. This recipe makes the yakitori a year-round favorite by using the oven's broiler, but the skewers work out great on a grill, too. 

4
Servings
18
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 chicken cutlets, cut into 1-inch cubes
  • 1 green bell pepper, cut into 1-inch cubes
  • 1 red bell pepper, cut into 1-inch cubes
  • 1 yellow bell pepper, cut into 1-inch cubes
  • 1 Spanish onion, cut into 1-inch cubes
  • 1/4 Cup soy sauce
  • 2 Tablespoons vegetable oil
  • 1 Teaspoon minced fresh ginger
  • 1 Teaspoon sugar
  • 1 clove garlic, minced

Directions

If using wooden skewers, soak them in water for 20 minutes

In a shallow pan, combine the chicken cubes with the peppers, onions, soy sauce, oil, ginger, sugar, and garlic.

Refrigerate for at least 1 hour. Weave the marinated chicken, peppers, and onions onto skewers.

Preheat the broiler, and place a rack in a shallow baking pan. Broil the skewers about 4 to 5 minutes on each side, or until chicken is tender. Serve on a bed of steamed rice.

Nutritional Facts

Total Fat
1g
1%
Cholesterol
1mg
0%
Carbohydrate, by difference
1g
1%
Protein
1g
2%
Calcium, Ca
4mg
0%
Choline, total
3mg
1%
Folate, total
2µg
1%
Magnesium, Mg
10mg
3%
Phosphorus, P
23mg
3%
Sodium, Na
705mg
47%
Water
10g
0%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.