Yakitori - Grilled Chicken Skewers

by Celeste Heiter, Dec 28, 2002 | Destinations: Japan / Tokyo

These grilled skewered treats are a favorite at tiny neighborhood yakitori stands and at outdoor festivals. The meat can be skewered by itself, or with cubed vegetables such as onions, bell peppers and mushrooms.

Yakitori (12 skewers)

3 boneless skinless chicken breasts
½ cup mild soy sauce
½ cup mirin or sake
1 tbsp freshly grated ginger
2 tbsp brown sugar
1 bell pepper
1 medium yellow onion
24 mushrooms
12 bamboo skewers

Soak the bamboo skewers in water for 15 minutes to prevent them from splintering and burning.

Combine the soy sauce, mirin, ginger and brown sugar and mix thoroughly.

Cut the chicken breasts into 1" cubes and marinate for 30 minutes in the soy sauce mixture.

Cut the bell pepper, and onion into 1" pieces, and leave the mushrooms whole.

Assemble the skewers, alternating the chicken and vegetables as you build each one.

Place on a baking sheet, baste with the remaining marinade and broil in a 350-degree oven for 12 to 15 minutes, basting every 5 minutes. Yakitori can also be cooked on an outdoor grill.