Here’s a fun way to serve grilled chicken breasts. Just cut them into strips and marinate the strips in a flavorful soy sauce mixture. Then before grilling, thread the chicken strips onto bamboo skewers along with some green onion pieces. You can prepare the chicken to this point, at least 8 hours before you plan to grill it.
Heating your grill takes longer than cooking the chicken – which takes only 4 to 8 minutes. After just 3 minutes of cooking, turn skewers over.
Yakitori can be served as an appetizer or main dish. In Japan, it’s sold as “street food” for any time of the day.
For a garnish if desired, sprinkle with sesame seed.
Grilled Chicken Yakitori
3/4 cup soy sauce
¼ cup dry sherry
¼ cup vegetable oil
¼ cup honey
2 tablespoons grated gingerroot
2 cloves garlic, finely chopped
2 ½ lb boneless skinless chicken breasts, cut into thin strips
10 (8-inch) bamboo skewers
10 green onions, cut into 2-inch pieces
2 tablespoons sesame seed
1. In 13x9-inch glass baking dish or plastic container with lid, mix soy sauce, sherry, oil, honey, gingerroot and garlic with whisk. Place chicken and skewers in soy sauce mixture; cover and refrigerate 8 hours or overnight.
2. Heat gas or charcoal grill. Thread chicken onto skewers alternating with green onion pieces. Brush with remaining marinade.
3. Place skewers with chicken on grill; cover. Cook 4 to 8 minutes, turning once, until chicken is no longer pink in center. Place on serving platter; sprinkle sesame seed over top.
10 appetizers