Yakitori (Grilled Chicken Skewers)

 


Yakitori (Grilled Chicken Skewers)

Ingredients

1/2 c. reduced-sodium soy sauce

1/4 c. mirin

1/4 c. sake

1 tbsp. granulated sugar

1 lb. boneless, skinless chicken thighs, cut into 1" pieces

1 bunch of scallions, white and light green parts cut into 1" pieces

Vegetable oil, for grill

Toasted sesame seeds and shichimi togarashi, for serving (optional)

Directions

Step 1 Soak 10 to 12 bamboo skewers in water for 30 minutes.

Step 2 In a small pot over medium-high heat, bring soy sauce, mirin, sake, and granulated sugar to a boil. Reduce heat to low and simmer until slightly thickened, 5 to 7 minutes. Remove from heat and let cool to room temperature. Reserve 1/4 cup sauce in a small bowl. 

Step 3 Meanwhile, fold each piece of chicken in half and thread onto a skewer. Thread a scallion piece onto skewer. Repeat until each skewer has 4 pieces of chicken and 3 pieces of scallion. 

Step 4 Prepare a grill for medium-high heat; preheat 5 minutes. Lightly brush grates with oil. Grill skewers, turning occasionally, 4 minutes. After 4 minutes, begin brushing skewers with reserved sauce after each turn. Continue to grill until an instant-read thermometer inserted into thickest part of chicken registers 165°, 4 to 5 minutes more.

Step 5 Arrange skewers on a platter. Using a clean brush, baste top of skewers with more sauce. Sprinkle with desired toppings.

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