Chicken Yakitori
From luisascatering 16 years ago
- 15 minutes to make
- Serves 4
I love japanese appetizers. Yakitori is so easy to make and this version I adapted from several differrent recipes can stand up to any good japanese restaurant! Cucumber & Sesame Salad also included to serve on the side :-)
Ingredients
- marinade (important: reserve 1/2 a cup) shopping list
- 1 clove garlic, peeled and lightly crushed shopping list
- ½ inch slice of fresh ginger, lightly crushed shopping list
- 1 cup soy sauce shopping list
- ¾ cup sugar shopping list
- ½ cup mirin (Japanese sweet rice cooking wine) shopping list
- 1 teaspoon peanut oil shopping list
- 1½ pounds all natural skinless, boneless chicken thighs shopping list
- 1 large bunch scallions, mostly the thicker parts, cut into 1½-inch lengths shopping list
- cucumber & Sesame Salad on side: shopping list
- Thinly sliced peeled cucumbers shopping list
- Chopped romaine hearts, sweet gem lettuce leaves (or butter lettuce) shopping list
- toasted sesame seeds shopping list
- Mix all the below for the dressing: shopping list
- 1/2 cup quality mayonnaise shopping list
- 1/4 cup honey shopping list
- 2 teaspoons seasoned rice wine vinegar shopping list
- 1-2 teaspoons toasted sesame oil to taste (careful, it's strong!) shopping list
How to make it
- Cut chicken into uniform 1½-inch pieces.
- Place garlic and ginger in large zip lock bag. Crush with rolling pin (or wine bottle!) Add the remaining liquid ingredients. With a measuring cup scoop out 1/2 cup; set aside. Add the 1 teaspoon of peanut oil to the marinade in the zip lock bag (this helps the meat not stick on grill) Marinade chicken for 2-4 hours in refrigerator.
- On each skewer, thread alternating pieces of chicken and scallions, pressing them together. Cover and refrigerate until ready to grill.
- Take reserved 1/2 cup of marinade and place over medium heat and bring to boil. Reduce heat and simmer until syrupy, 5 to 10 minutes .Strain into small bowl and cool to room temperature
- Heat an outdoor charcoal grill. Position the skewers 4 to 5 inches from the heat source, placing yakitori on grill so that ends of skewers are not over direct heat. Sear meat by continually turning skewers for about 2 minutes. Baste with sauce and turn occasionally until chicken is cooked, 8 to 10 minutes. When chicken is done it should feel firm. Take off heat and immediately glaze with reduced sauce. Serve with cucumber & sesame salad on side.
The Rating
Reviewed by 9 people-
This sounds so divine!! My friends will love this. We will try this next week. Thanks!!
mango
in Marion loved it
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Delicious and easy to make, too! Got my 5!
elgab89
in Toronto loved it
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My daughter will love this!
mamalou
in Attleboro loved it
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