Grilled Chicken and Zucchini Yakitori

I love these Japanese inspired grilled chicken and zucchini skewers marinated with yakitori sauce and threaded onto bamboo sticks with green onions. They are perfect as an appetizer if you're having a backyard bash this summer, or you can turn it into a meal any night of the week served with rice, salad or more vegetables.

Yakitori reminds me of my college days in Soho living on a student budget. Me and my BFF Gabbie used to meet 3 to 4 times a week after class at this cute little Japanese restaurant in the Village where paper origami birds hung from the ceiling and Japanese music played in the background. I didn't have much money then, so I usually ordered the chicken yakitori off the appetizer menu which always came with white rice... a perfectly good meal when you're broke.

Now days I can make it myself, and although this could certainly serve a crowd as an appetizer, I still like to eat them for dinner like I did back in my college days. I also like to add some zucchini to my skewers so I'm grilling my veggies at the same time. As for the chicken, I prefer dark meat to white so I use Perdue Fit & Easy thighs, which calculates to a lot less points in recipe builder than generic thighs (I'm assuming because the generic isn't trimmed of all fat? Not sure!) You could also use chicken breast if you prefer white meat. Only one tiny issue I had was it makes 14 chicken skewers, so to divide that in 4 servings, you are going to get 3 1/2 skewers. Oh well, you'll just have to share!! There's plenty of marinade left if you want to make more chicken or zucchini.

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