I believe that there are probably close to a million ways to marinade and skewer chicken. That being said, I’d say that yakitori (or, Japanese skewered chicken) would have to be near the top of the list for me. I’ve mentioned before that I took an International cooking class at my local community college a couple of years ago, and this delicious chicken was one of the dishes I familiarized myself with during the course.
I couldn’t find the original recipe that I jotted down from class, but this version was very close to what I remembered. I used boneless chicken breasts this time, but I think they’re even better with boneless, skinless chicken thighs. With a bit of steamed rice and broccoli, it’s a wonderful (and healthy!) weeknight meal to add to your menu soon.
3 tablespoons soy sauce
3 tablespoons mirin
2 tablespoons sake
1 tablespoon light brown sugar
1 pound boneless, skinless chicken breasts or thighs (cut into 1″ pieces)
1 bunch scallions (cut into 1 inch long pieces)
Mix the soy, mirin, sake and sugar and marinate the chicken for at least 30 minutes. Skewer the chicken and green onions in alternating order.
Grill the skewered chicken, over medium-high heat, basting it with the marinade until the chicken is cooked – about 15 minutes.
Source: adapted slightly from Closet Cooking