Grilled Chicken & Zucchini Yakitori

7 60 62
Ingredients Minutes Calories
Prep Cook Servings
35 min 25 min 14
Grilled Chicken & Zucchini Yakitori
Health Highlights


2 tbsp Mirin
1/2 cup Soy sauce, low sodium
1 1/2 tbsp Honey
1 clove(s) Garlic (crushed)
454 gm Chicken thighs, boneless, skinless (trimmed)
5 stalk(s) Green onion (cut 1-inch long)
1 medium Zucchini (sliced)


Bring mirin, low sodium soy sauce, honey and crushed garlic to a boil in a medium-sized sauce pan, and cook over medium heat for about 5 minutes. Set aside to cool.

Cut the chicken into 1-inch pieces and place in a ziplock bag; pour half of the marinade over the chicken. Place the zucchini in a second large ziplock bag and pour the remaining marinade over the zucchini.

Refrigerate for at least 30 minutes. Meanwhile, soak the skewers in water 30 minutes so they don’t burn.

Thread the chicken onto skewers, alternating with green onion so that each stick has 3 cubes of chicken and two pieced of green onion, discarding the chicken marinade.

Thread the zucchini onto skewers, alternating with remaining green onion, reserving 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 about 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.


Nutrition Facts

Per Portion

Calories 62
Calories from fat 12.8
Calories from saturated fat 3.4
Total Fat 1.4 g
Saturated Fat 0.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.5 g
Cholesterol 30 mg
Sodium 375 mg
Potassium 164 mg
Total Carbohydrate 4.5 g
Dietary Fiber 0.4 g
Sugars 3.1 g
Protein 7.5 g

Dietary servings

Per Portion

Meat 0.4
Vegetables 0.3

Energy sources


Meal Type(s)