Ingredients
2tbspmirin sake
½cupsoy sauce,low sodium, or low sodium tamari
1½tbsphoney
1garlic clove,crushed
1lbchicken thighs,boneless, skinless, all fat trimmed, like Perdue Fit & Easy
5large green onions,cut into 1-inch-long pieces
1medium zucchini,sliced into ½-inch thick rings
Preparation
Bring the mirin, low sodium soy sauce, honey and crushed garlic to a boil in a medium-sized sauce pan.
Cook over medium heat for about 5 minutes. Set aside to cool.
Cut the chicken into 1-inch pieces, then place them in a zip lock bag. Pour half of the marinade over the chicken.
Place the zucchini in a second large zip lock bag, then pour the remaining marinade over the zucchini.
Refrigerate for at least 30 minutes.
Soak the skewers in water for 30 minutes.
Thread the chicken onto the skewers, alternating with a green onion so that each stick has 3 cubes of chicken and 2 pieces of green onion. Discard the chicken marinade.
Thread the zucchini onto skewers, alternating with the remaining green onion. Reserve the marinade for basting.
Preheat the grill or a grill pan over medium-high heat. When hot, spray with oil then reduced heat to medium.
Grill the zucchini and chicken skewers for 5 to 6 minutes on each side, brushing both sides of the skewers with the yakitori sauce during the last few minutes of cooking time.
Serve warm, and enjoy!
