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
1/4 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
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.
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
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
Serve with the teriyaki-orange dipping sauce.
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.
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
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.