Food Network: Japanese Chicken, Water Chestnut, and Scallion Yakitori

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Japanese Chicken, Water Chestnut, and Scallion Yakitori
Recipe courtesy Gourmet magazine

Ingredients
For the marinade:
1/2 cup soy sauce
1/2 cup dry Sherry
2 tablespoons sugar
1 tablespoon minced, peeled fresh ginger
1 garlic clove, minced
Kosher salt and freshly ground black pepper

For the skewers:
8 skinless boneless chicken thighs, cut into 36 (1 1/2-inch) pieces
2 bunches scallions (about 10), the white and pale green parts cut into 24 (1

1/2-inch) lengths
24 canned whole water chestnuts, rinsed and drained
Lemon wedges, as needed
Mustard, preferably Chinese-style, as needed

Instructions
Equipment: 12 wooden skewers for skewering the chicken
and vegetables

To make the marinade: In a saucepan whisk together the soy sauce, Sherry, sugar,
ginger, and garlic and season with salt and pepper. Bring the mixture to a boil,
lower the heat, and simmer for 5 minutes. Let the marinade cool. (The marinade can
be made in advance, and refrigerated for up to 2 weeks.)

To make the skewers: On each skewer alternate 3 pieces of chicken with 2 scallion
lengths and 2 water chestnuts. (Skewer the water chestnuts carefully so they don't
split; and begin and end with the chicken.) Arrange the skewers in a large shallow
baking dish and pour the marinade over the chicken and vegetables. Marinate at
room temperature, turning once, for 30 minutes. (The skewers can be marinated up
to overnight.)

Arrange an oven rack about 4 inches from the broiler and preheat.

Arrange the skewers on a foil-lined baking sheet, reserving the marinade. Broil
the skewers, basting occasionally for the first 6 minutes. Continue broil, turning
occasionally, until the chicken is just cooked through, about 10 minutes. Discard
any remaining marinade. Transfer the skewers to a platter and serve with the lemon
wedges and mustard.