Low Sodium Yakitori Chicken
Elevate your grilling game with this flavorful and healthier twist on a Japanese classic—Low Sodium Yakitori Chicken. Perfectly tender chicken thighs are marinated in a savory yet balanced blend of low-sodium soy sauce, mirin, rice vinegar, honey, ginger, and garlic, ensuring bold flavor without excessive salt. The skewered chicken is grilled to juicy perfection, with a glossy glaze that’s both sweet and tangy, thanks to a quick cornstarch thickened sauce. Topped with fresh scallions and optional sesame seeds, this dish is as visually appealing as it is delicious. Ideal for a light dinner or party appetizer, this low sodium recipe lets you indulge in the iconic smoky charred goodness of yakitori without compromising on health.
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Recipe Information
Ingredients
- 1 lb Boneless skinless chicken thighs
- 3 tbsp Low-sodium soy sauce
- 3 tbsp Mirin (sweet rice wine)
- 1 tbsp Rice vinegar
- 1.5 tbsp Honey
- 1 tsp Fresh ginger (grated)
- 2 cloves Garlic (minced)
- 1 tsp Cornstarch
- 2 tbsp Water
- 2 stalks Scallions (chopped, for garnish)
- 1 tsp Sesame seeds (optional for garnish)
- 6 pieces Wooden skewers
Instructions
Soak the wooden skewers in water for at least 20 minutes to prevent burning during cooking.
Cut the chicken thighs into bite-sized pieces, about 1-inch cubes, and set aside.
In a small saucepan over medium heat, whisk together the low-sodium soy sauce, mirin, rice vinegar, honey, grated ginger, minced garlic, and 1 tablespoon of water.
Bring the mixture to a simmer and cook for 3-4 minutes to allow the flavors to meld.
In a small bowl, mix the cornstarch with the remaining 1 tablespoon of water. Add this slurry to the saucepan and stir until the sauce thickens slightly, then remove from heat. Reserve half of the sauce for basting and the other half for serving.
Thread the chicken pieces onto the soaked skewers, leaving a little space between each piece for even cooking.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Place the chicken skewers on the grill and cook for about 3 minutes per side, basting with the reserved sauce each time you turn them. Grill until the chicken is cooked through and has nice grill marks (internal temperature should reach 165°F).
Remove the skewers from the grill and let them rest for a couple of minutes.
Serve the yakitori chicken skewers with the remaining sauce for dipping. Garnish with chopped scallions and sesame seeds, if desired.
Nutrition Facts
Calories |
802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 1898 mg | 83% | |
| Total Carbohydrate | 57.0 g | 21% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 46.6 g | ||
| Protein | 76.7 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 962 mg | 20% | |
*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.
