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Chicken Yakitori

In the late 1980’s, Dave and I discovered Chicken Yakitori while we were stationed with the Air Force in Japan. You see the vendors on the streets of Tokyo and other cities selling these grilled chicken skewers practically all year around and they are considered the salaryman’s snack. I have read that after sushi and raman, yakitori is now considered the next Japanese culinary favorite. I like to serve yakitori with Mandarin Orange Salad. This serves 3-4 as an entrée or 6-8 as an appetizer.

 1-pound skinless boneless chicken thighs, cut in 1-inch cubes
 ½ cup soy sauce
 2 tablespoons brown sugar (I prefer turbinado)
 1/3 cup dry white wine (sake or sherry works as well)
 4 cloves garlic, minced
 2 teaspoons ginger, grated
 Scallions, sliced thin for garnish
 8 bamboo or wooden skewers (metal skewers can also be used)
1

2

Soak the bamboo skewers in warm water for one hour. Place chicken pieces in a shallow dish. On the stove in a pan, combine the soy sauce, sugar, wine, garlic, and ginger. Bring to a simmer stirring to dissolve the sugar and cook for 7 minutes or until thickened. Reserve 4 tablespoons of the sauce for dipping later. Pour remaining sauce over the chicken, cover and chill for at least one hour (or up to 4 hours).

3

Preheat grill or broiler. Thread chicken on skewers. Grill or broil turning halfway for about 6 minutes on each side. Serve with the sauce and scallions for garnish. Pairs well with beer or wine -Kanpai!

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