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Yakitori Chicken Kabobs
By shells75 on May 28, 2007
Photo by DeeVaFoodie
3 Reviews
- Prep Time: 5 mins
- Total Time: 15 mins
- Servings: 2-4
Photo by DeeVaFoodie
About This Recipe
"Very easy and very good quick summer dinner. Please note time to make does not include time for marinating."
Ingredients
- 1/4 cup soy sauce
- 1/4 cup firmly packed light brown sugar
- 1/2 teaspoon ground ginger
- 2 garlic cloves, pressed
- 2 teaspoons apricot jam
- 2 whole chicken breasts, skinned and boned
- 8 green onions, cut in 1 inch pieces
Directions
- Prepare Teriyaki Sauce: Combine soy sauce, sugar, ginger, garlic and jam in bowl. Cut chicken into 1 inch pieces and add to sauce. Refrigerate for 1 to 4 hours. (I go for 8 hours).
- To form kabobs, alternate pieces of chicken and green onion on 8-inch metal skewers. Baste with Teriyaki Sauce.
- Broil in preheated broiler 6 inches from heat for 10 minutes or until chicken is cooked through, turning skewers 3 to 4 times. Although using the oven is the original directions, they can also be cooked on the grill.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (211 g)
Servings Per Recipe: 2
- Amount Per Serving
- %
- Calories 666.1
- Calories from Fat 243
- 36%
- Amount Per Serving
- %
- Total Fat 27.0g
- 41%
- Saturated Fat 7.7g
- 38%
- Cholesterol 185.6mg
- 61%
- Sugars 31.6 g
- Sodium 2214.2mg
- 92%
- Total Carbohydrate 38.9g
- 12%
- Dietary Fiber 1.9g
- 7%
- Sugars 31.6 g
- 126%
- Protein 65.6g
- 131%
Reviews
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"This is one of my favorite marinades now. Everyone asks for the recipe each time I've made it. I love how the flavors all mix together. Definitely a keeper! Thank you!"
By Redheaded Chef on July 18, 2011 | 1235858
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"Oh nom nom nom, these are awesome! I saw the recipe in Let's P-A-R-T-Y and just knew I had to make it. Wow I'm so glad I did. Just like Acadia, I doubled the marinade and reserved for dipping sauce. So good! Solid 5 star recipe!"
By DeeVaFoodie on December 28, 2010 | 1176630
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"WoW! Such a flavorful yummy kabob! I thought at first that the green onion would burn before the chicken was finished cooking on the grill, but I was wrong. Because it was placed on the skewer length wise it was away from the heat and gently cooked enhancing its flavor. I doubled the marinade reserving half of the half for basting the kabobs, and as a dipping sauce as well. This is definitely going in my keeper file. Made for Let's P-A-R-T-Y tag."
By Acadia* on December 18, 2010 | 1173130
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