Recipe courtesy of Vicki Liley

Chicken Yakitori

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  • Yield: Serves 10
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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


  1. 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.
  2. 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.
  3. Preheat a stovetop grill pan, broiler (grill), or barbecue.
  4. 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.
  5. Serve hot with soy sauce for dipping.

Cook’s Note

Can be assembled 2 hours ahead. Then cook and serve.

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