Chicken and Vegetable Yakitori

reprinted with permission from The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More, Copyright © 2011 by Laura B. Russell. Published by Celestial Arts, an imprint of Ten Speed Press and the Crown Publishing Group, Berkeley, CA.

Chicken and Vegetable Yakitori

Serves 4 as a main dish, 6 as an appetizer


1 1/2 pounds boneless, skinless Chicken Thighs, cut into 1-inch cubes

6 Green Onions, white parts only, cut into 1/2-inch lengths

1 Green Bell Pepper, cut into 
1-inch dice

1/4 pound Cremini Mushrooms, wiped clean, halved or quartered if large

2 Tbs. Vegetable Oil, plus more for oiling the grill

1/2 tsp. Salt

1/4 tsp. freshly ground Black Pepper

3/4 cup store-bought GF or homemade Teriyaki Sauce 
(see recipe below), divided

1 tsp. grated Orange Zest (from 1 orange)

12 small Bamboo Skewers, soaked in water for 15 minutes, or use metal skewers


1). Thread the chicken, green onion, green pepper, and mushrooms onto the  prepared skewers, alternating the chicken and vegetables. Leave a bit of space between each piece to encourage even cooking. Transfer the threaded skewers to a plate. Brush the oil over the chicken and vegetables and then sprinkle with the salt and pepper.

2). Preheat the grill to medium.

3). Put about 1/3 cup of the teriyaki sauce in a small bowl for basting.  Mix the orange zest with the remaining teriyaki sauce to use as a dipping sauce.

4). Oil the grill racks to keep the chicken from sticking. Grill the skewers, turning occasionally and basting with the reserved teriyaki sauce, until browned and cooked through, about 12 minutes.

Serve with the teriyaki-orange dipping sauce.

Variations: Skewer 11/2 pounds large shrimp, cubes of steak, or chicken breast instead of the chicken thighs.  And try zucchini, asparagus, or cherry tomatoes instead of the mushrooms, peppers, or onions.  You can also choose just one of the vegetables for the skewers instead of all three.

Heads Up: If you choose to make your own teriyaki sauce (page 26) for this recipe, you can prepare it up to 2 weeks ahead.

Teriyaki Sauce

makes about 3/4 cup


1/2 cup Mirin

1/4 cup Gluten-Free  Soy Sauce or Wheat-Free Tamari

2 Tbs. Honey

2 thin slices unpeeled fresh Ginger

1 clove Garlic, smashed

Pinch of Red Pepper Flakes


1). In a small saucepan, combine the mirin, soy sauce, honey, ginger, garlic, and red pepper flakes.  Bring to a boil.  Lower the heat and simmer until thickened, about 10 minutes. Remove the ginger and garlic.

2). The sauce will keep, covered, in the refrigerator for about 2 weeks.