Maple Honey Glazed Yakitori Chicken Skewers
Barbecue • Fast
4 servings | Preparation 15 min | Cooking 10 to 15 min | Marinating 20 min
Lacquer
1/2 c (125 ml) Auguste Maple Honey
1 tbsp (15 ml) sunflower oil
2 tsp (10 ml) Dijon mustard
1 to 2 cloves garlic, chopped
salt and pepper
Skewers
2 to 3 chicken breasts, thinly sliced
12 slices of pancetta
2 green onions, cut into 1-inch (2.5 cm) pieces
sesame seeds, for garnish
1. Preheat the barbecue to high power. Oil the grill.
Soak wooden sticks in water for at least 15 minutes. Skip this step for metal picks.
2. In a bowl, mix the glaze ingredients. Divide in half and reserve half to accompany the skewers. Marinate the chicken strips in the remaining glaze for 20 minutes (save the glaze for basting).
3. Thread the chicken pieces in a serpentine pattern onto the skewers. Intersperse with folded pancetta slices and green onion sections.
4. Grill skewers for 2 to 3 minutes per side (or until chicken is cooked), brushing with remaining glaze in the last few minutes of cooking. Garnish with sesame seeds and serve skewers with reserved dipping sauce (that has not come into contact with meat).
Per serving
cal. 335 | prot. 29g | mg 16 g (5 g sat.) | chol. 80 mg | Gluc. 19 g (17 g sugars, no fiber) | iron 1.1 mg | sodium 675 mg | potassium 345 mg.