Yakitori (Chicken Skewers) |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 1 |
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Teriyaki sauce adds tons of flavor to chicken.. Cooking time includes marinating time. Ingredients:
1 cup sake |
1/4 cup sugar |
3 1/2 tablespoons low sodium soy sauce |
peeled fresh ginger (sliced) |
1/2 teaspoon crushed red pepper flakes |
2 teaspoons apricot jam |
4 (6 ounce) boneless chicken breast halves (cut into 36 3/4 inch cubes) |
5 garlic cloves, crushed |
5 fresh cilantro stems |
3 tablespoons rice vinegar |
1 tablespoon dark sesame oil |
9 green onions, cut into 36 (white and green parts only, 2 inch pieces) |
Directions:
1. Combine the first 5 ingredients in a small saucepan, and heat to a boil. Remove from heat and let stand 15 minutes.
2. Remove ginger with a slotted spoon, and place in a medium bowl.
3. Add 2 tablespoons soy sauce mixture, pepper, chicken, garlic, and cilsntro to ginger in a bowl, and toss well.
4. Chill for 1 hour stirring occasionally.
5. Preheat grill to medium-high heat.
6. Bring remaining soy sauce mixture to a boil, and cook 10 minutes or until reduced to 1/4 cup.
7. Remove from heat and slowly add vinegar, and oil stirring with a whisk.
8. Divide soy sauce mixture into equal portions, and set aside.
9. Remove chicken from marinade, and discard.
10. Thread 3 chicken pieces and 3 green onions alternately onto each of 12 (8 inch) skewers.
11. Place skewers on a grill rackcoated with cooking spray.
12. Cover and grill 8 minutes, turning once after 4 minutes, and basting occasionally with 1/4 cup reserved soy sauce mixture.
13. Place skewers on a serving platter, serving with any leftover soy sauce mixture.
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