Oven-Baked Chicken Yakitori Skewers

Made with lean chicken thighs and a lightened honey tare sauce, this classic Japanese skewer meal provides high-quality protein and balanced carbs.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 760 g boneless, skinless chicken thighs, cut into bite-sized cubes · 1094 kcal in the whole recipe
• 120 g green onions, cut into 2.5 cm (1-inch) pieces · 38 kcal in the whole recipe
• 160 g dry rice · 576 kcal in the whole recipe
• 200 g cucumber, thinly sliced · 32 kcal in the whole recipe
• 3 tbsp (48 g) low-sodium soy sauce · 27 kcal in the whole recipe
• 1 tbsp (15 g) honey · 46 kcal in the whole recipe
• 1 tbsp (15 g) vinegar (mirin substitute) · 3 kcal in the whole recipe
• 1/4 cup (60 g) chicken broth · 4 kcal in the whole recipe
• 1 tbsp grated fresh ginger (6 g) · 5 kcal in the whole recipe
• 1 clove garlic (4 g), minced · 6 kcal in the whole recipe
• 1 tsp (5 g) toasted sesame oil · 44 kcal in the whole recipe
• 1 tsp (4 g) sesame seeds · 25 kcal in the whole recipe

Method

1. Cook dry rice with 320 ml water until fluffy; simmer low-sodium soy sauce, honey, vinegar, chicken broth, grated ginger, and garlic in a small pot for 5 minutes until slightly reduced to make the tare sauce.

   

2. Thread cubed chicken thigh and green onion pieces alternately onto wooden skewers.

   

3. Preheat oven grill/broiler to 220°C (425°F) and line a baking sheet with foil.

   

4. Bake skewers for 12-15 minutes, brushing generously with the tare sauce every 4 minutes until glazed and fully cooked.

   

5. Arrange warm rice, fresh sliced cucumber, and yakitori skewers on plates; drizzle with sesame oil and sprinkle sesame seeds before serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.