Low Sodium Yakitori
Delight your taste buds with this tender and flavorful Low Sodium Yakitori, a healthier spin on the classic Japanese grilled chicken skewers. Perfectly marinated in a blend of low sodium soy sauce, sweet mirin, honey, and aromatic garlic and ginger, these skewers bring bold umami flavors without the excessive salt. The addition of fresh green onions adds a subtle crunch and savory depth, while a light glaze ensures a glossy, mouthwatering finish. Quick to prepare and easy to cook either on a grill or stovetop, this recipe is ideal for busy weeknights or casual entertaining. Pair these juicy skewers with steamed rice and a medley of colorful veggies for a wholesome, restaurant-quality meal right at home.
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Recipe Information
Ingredients
- 1 lb Chicken thighs (boneless, skinless)
- 3 tbsp Low sodium soy sauce
- 2 tbsp Mirin (sweet rice wine)
- 1 tbsp Unseasoned rice vinegar
- 1 tbsp Honey
- 2 cloves Garlic (minced)
- 1 tsp Fresh ginger (grated)
- 4 stalks Green onions
- 1 tsp Sesame oil
- 1 tsp Neutral oil (e.g., vegetable or canola)
- 10 pieces Bamboo skewers
Instructions
Soak the bamboo skewers in water for at least 30 minutes. This prevents them from burning on the grill or stovetop.
Cut the chicken thighs into bite-sized pieces, approximately 1-inch cubes. Set aside.
In a medium bowl, whisk together the low sodium soy sauce, mirin, rice vinegar, honey, minced garlic, grated ginger, and sesame oil to create the marinade.
Reserve 2 tablespoons of the marinade to use as a glaze later. Pour the remaining marinade over the chicken pieces, tossing to coat evenly. Let the chicken marinate for 20-30 minutes in the refrigerator.
While the chicken is marinating, cut the green onions into 1.5-inch pieces. These will be threaded onto the skewers with the chicken.
Remove the chicken from the marinade. Discard the used marinade to avoid cross-contamination.
Thread the chicken pieces and green onion pieces alternately onto the soaked bamboo skewers. Each skewer should have about 4-5 pieces of chicken, with green onion in between.
Heat a grill pan or outdoor grill over medium heat. Lightly brush the grill grates or pan with the neutral oil to prevent sticking.
Place the skewers on the grill and cook for 3-4 minutes per side, or until the chicken is fully cooked and lightly charred.
During the last few minutes of cooking, brush the reserved marinade over the skewers to create a slightly glossy glaze.
Remove the skewers from the grill and serve immediately. These pair well with steamed rice and a side of vegetables for a complete meal.
Nutrition Facts
Calories |
1301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.9 g | 88% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 2115 mg | 92% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 32.2 g | ||
| Protein | 124.0 g | 248% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1448 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
