Yakitori chicken is a traditional style of Japanese kebabs. They are easy to make and full of flavour.
Main Course, Side Dish
500-600gboneless skinless chicken breastscut into 2,5-3cm pieces
1/2cupsoy sauce(125 ml)
1/4cupmirin(sweet rice wine) (60 ml)
2large garlic cloves,minced
1 1/2teaspoonsgrated fresh ginger
Olive oil or grapeseed oil
For the skewers:
Green onion,cut into 2,5-3cm pieces (or red onion, quartered)
1/2small pineapple,cut into 2,5cm pieces
Steamed jasmine rice
Steamed or grilled bok choy
Place the chicken pieces in a medium glass or ceramic bowl, and set aside.
In a small saucepan, combine the soy sauce, mirin, sake, brown sugar, garlic and ginger. Bring to a simmer, reduce heat to medium and cook for 7-8 minutes, until reduced slightly. Reserve 5-6 tablespoons sauce for serving and pour the remaining sauce over chicken, cover, and chill in the refrigerator for at least one hour (longer is even better).
When ready to cook, thread the chicken onto skewers (folding thinner pieces in half as you skewer them), as well as pineapple, and onion pieces, switching off between ingredients until each skewer is filled.
Preheat the grill (or a grill plate or grill pan) and brush the skewers lightly with oil.
Grill each skewer until chicken has just cooked through, about 5-6 minutes per side.
Place skewers over steamed rice and serve with steamed or grilled bok choy. Drizzle with a little of the reserved sauce and enjoy.
Mirin is a sweet rice wine, not to confused with rice vinegar. It can be found at Asian food stores or well-stocked grocery stores.
Sake can be replaced with dry sherry if needed.
For maximum flavor and tenderness, I recommend that you marinate the chicken for 4 hours (up to 12 hours). The longer you marinate it for, the more flavorful it will become.
If using wooden skewers, and grilling on a gas or charcoal BBQ, soak them in advance.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.