Japanese · Dinner
Grilled Chicken Skewers with Green Onion
Grilled chicken thigh and scallion skewers basted with soy-mirin glaze over high heat until charred, finished with sesame seeds. Served with a cottage cheese and edamame side to boost protein and fiber while maintaining yakitori's smoky, savory character.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
478Calories
59.3gProtein
18.4gFat
16.8gCarbs
9.3gSugar
5.6gFiber
1636mgSodium
231mgChol
5.9gSat Fat
870mgPotassium
150mgCalcium
3.4mgIron
1.1mcgVitamin B12
9mgVitamin C
Goes well with
Yuzu or Ginger Ale
local
Japanese Highball (Whisky & Soda)
international
protein-rich
gluten-free-adaptable
low-carb
high-fiber
high-protein
Instructions
1
Prep
Cut chicken thigh into 1-inch cubes and trim scallions into 1-inch segments, then thread alternately onto 2 metal or soaked bamboo skewers.
2
Marinate
Whisk soy sauce, mirin, sake, and sugar together, brush half over skewers, and let sit 15 minutes.
3
Grill
Rub skewers lightly with vegetable oil and grill over high heat 10–12 minutes, turning every 2–3 minutes, until chicken is opaque and scallion edges char.
4
Finish
Stir cooked edamame and black pepper into cottage cheese, scatter sesame seeds over skewers, and plate with the edamame side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh
- 44 scallions
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tbsp2 tbsp sake
- 2 tsp2 tsp sugar
- 1 cup150g edamame, cooked
- 2/3 cup160g cottage cheese, lowfat
- 2 tsp2 tsp sesame seeds
- 2 tsp2 tsp vegetable oil
- 1/2 tsp1/2 tsp black pepper
