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  Home > Japanese Recipes > Grilled Chicken Skewers
 


Grilled Chicken Skewers

  
   
   
   
Ingredients -  
   
6 chicken thighs, skinned, boned, each cut into 8 cubes
2 bunches green onions, white parts only, cut into thirds

Yakatori Glaze:
1/2 cup soy sauce
1/2 cup mirin
1/4 cup sake
1/4 cup sugar 1 garlic clove, crushed
1 (1/8-inch-thick) slice peeled gingerrot, crushed
1 tablespoon water
1 tablespoon cornstarch or potato starch

  
   
Preparation:  
   
Soak 16 (8 to 10-inch) bamboo skewers in water 30 minutes. Prepare Yakitori Glaze; set aside. Thread 3 chicken pieces alternately with 2 pieces green onion on each skewer.

Preheat a portable tabletop grill or outdoor carcoal grill. Grill chicken skewers 2 to 3 minutes. Turn as necessary for even cooking. When almost done, begin basting chicken with glaze. Grill 2 minutes longer or until done. Baste 1 final time; remove from grill. Keep warm. Cook remaining skewers. Season with Seven-Spice Powder.

YAKITORI GLAZE: In a small saucepan, combine soy sauce, mirin, sake, sugar, garlic and gingerroot. Simmer over medium-high heat 3 to 4 minutes. In a small bowl, blend water and cornstarch. Pour mixture into pan; cook, stirring constantly, until thickened. Strain glaze. Will keep at room temperature 10 to 12 hours. Refrigerate leftover glaze; reheat gently on low heat before using.