This recipe idea comes from Mary S. of Placentia, CA. Thanks Mary, I tried it and it was WONDERFUL! You don’t need a grill and you don’t need skewers! These are cooked in the oven at 425 degrees for 20 minutes.
First, wash and trim four boneless, skinless chicken breasts and pat dry. Cut them into kabob size chunks. I ended up with about 9 chunks per breast. You can either marinate them overnight or drizzle yakitori sauce over them as you prep them for the oven. Then take whatever vegetables you would usually use in your kabobs. Mary likes bell peppers, red onions, and mushrooms. Today, we had red, yellow, and orange bell peppers and sweet onions on hand, so I used them. I cut the vegetables in half length-wise (seeded the bell peppers), then cut them into thirds, which made for nice sized chunks.
Pre-heat the oven to 425 degrees. Take two baking pans and line with heavy duty foil (guys will like this as it makes for easy clean-up, just toss the foil). I lightly sprayed the two pans with non-stick spray. Spread all your veggies into one pan and drizzle the yakitori sauce over them. In the other, place your marinated chicken and spread out evenly. If not marinated, drizzle sauce to cover and mix to coat well (that’s what I did tonight). Place both pans into the oven on the middle racks, one above the other to fit. Set your timer for 20 minutes, but check on them at 15 minutes. Remove from oven and serve with steamed rice or place into a bowl and enjoy!