Recipe

Yakitori Chicken With Rice Recipe

Add Step-by-Step Photos	Knwalter / All my dishes 1 year, 5 months ago Ounces of work. Pounds of reward. Tons of delicious. This recipe really measures up!! Prep:135m Cook:10m Servings:4	Knwalter
	japanese chicken pearlonions rice garlic sesameoil mirin redpeppers

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Ingredients

MARINADE:

3/4 cup soy sauce

1/2 cup mirin (sweet rice wine)

1/4 cup ketchup

2 Tbs. rice vinegar

2 tsp. minced garlic

1 tsp. asian sesame oil

FOOD:

2 lbs. boneless, skinless chicken breast or thigh meat

2 medium red bell peppers

6 pearl onions

vegetable oil

Directions

MARINADE:

In a small bowl, whisk together the marinade ingredients.

FOOD:

Rinse the chicken under cold water and pat dry with paper towels. Cut into 1-1/2-inch chunks. Remove the stem, ribs and seeds from the bell peppers and cut into 1-inch chunks. Cut the pearl onions in half.

Place the chicken, bell peppers and pearl onions in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, refrigerate for 30 minutes to 2 hours, turning occasionally.

Remove the chicken, bell peppers and pearl onions from the bag and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil and boil for 1 full minute. Remove from the heat and set aside.

Thread the chicken, bell peppers and pearl onions onto the skewers. Lightly brush or spray with vegetable oil. Grill over direct-medium heat until the meat is firm and the vegetables are tender, about 8-10 minutes, turning and basting with the marinade once halfway through grilling time.

Serve warm with long-grain white rice.

**recipe and photograph from "Weber's Big Book of Grilling"**

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