Chicken Yakitori

Serves 10
  • 10 bamboo skewers
  • 1/2 cup soy sauce
  • 1/2 cup sake or dry sherry
  • 2 teaspoons sugar
  • 1 tablespoon peeled and grated fresh ginger
  • 2 tablespoons snipped chives
  • 2 pounds chicken breast fillets
  • 12 scallions (shallots/spring onions), dark green tops removed
  • olive oil, for brushing
  • 1/2 cup soy sauce, for dipping
  • Soak bamboo skewers in cold water for 10 minutes, then drain. Place soy sauce, sake, sugar, ginger and chives in a screw-top jar and shake well to mix.

  • Trim chicken breasts of any fat and membranes and cut into bite-sized cubes, about 1 1/2 inches. Place chicken cubes in a shallow glass or ceramic dish, pour marinade over cubes, cover and refrigerate for 1 hour.

  • Preheat a stovetop grill pan, broiler (grill), or barbecue.

  • Cut scallions into 2-inch lengths. Drain chicken, and thread cubes onto skewers alternately with scallions. Brush chicken and scallions with olive oil and cook until golden, about 5 minutes per side.

  • Serve hot with soy sauce for dipping.

  • (Can be assembled 2 hours ahead. Then cook and serve.)

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