Description
Juicy and savory grilled chicken and zucchini skewers brushed with a sweet-salty yakitori glaze, perfect for a quick weeknight meal or weekend cookout.
Ingredients
- 1 lb lean chicken thighs (boneless, skinless)
- 4 scallions (cut into 1–2 inch segments)
- 2 medium zucchini (cut into thick half-moons)
- 1/2 cup yakitori sauce (store-bought)
- Skewers (bamboo or metal)
Instructions
- Preheat the grill.
- Heat to medium and clean/oil the grates.
- Soak wooden skewers in water for 20–30 minutes if using.
- Slice chicken thighs into bite-sized pieces (about 1 to 1½ inches).
- Cut zucchini into thick half-moons or chunks.
- Thread skewers with alternating chicken, scallion, and zucchini.
- Brush skewers with yakitori sauce on all sides.
- Grill over medium heat for 10–15 minutes, turning every few minutes.
- Brush with more sauce during the last several minutes of grilling.
- Check that chicken is cooked through and serve hot with extra sauce.
Notes
Serve with rice and vegetables. Can be made in advance and refrigerated for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Japanese