Japanese Chicken, Water Chestnut, and Scallion Yakitori

Total Time:
1 hr 55 min
Prep:
35 min
Cook:
1 hr 20 min

Yield:
6 servings
Level:
Intermediate

NUTRITION INFO
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
Directions
  • 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.


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