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YAKITORI CHICKEN SKEWERS

BROCHETTES DE POULET YAKITORI
Breasts Grills Skillet Summertime Internationally inspired
6 and more Portions
1h Brining
25 min Prepping
15 min Cooking
Recipe Easy

Ingredients


  • 6 green onions, cut into 5 cm (2 in.) sections
  • 1 tbsp. (15 ml) grated fresh ginger
  • 1 clove garlic, pressed
  • Salt and pepper to taste
  • 1 tbsp. (15 ml) vegetable oil

SOY SAUCE GLAZE

  • ½ cup (125 ml) soy sauce
  • ½ cup (125 ml) mirin (found in the Asian product section of the grocery store)
  • 2 tbsp. (30 ml) sugar

GARNISH

  • Sesame seeds
  • Cayenne pepper
  • Lemon wedges

Directions

Click the steps to erase them.

  1. Place soy sauce glaze ingredients in a saucepan and mix well. Bring to a boil, then reduce heat and let simmer 5 minutes or until sauce is reduced by half. Remove from heat and set aside.
  2. Mix chicken, ginger and garlic in a large bowl and season generously. Cover with plastic wrap and let marinate in the fridge for 30 minutes to an hour.
  3. Thread chicken cubes onto skewers, alternating with sections of green onion.
  4. Heat oil over high heat in a non-stick skillet and brown skewered chicken on all sides. Add 2 tbsp. (30 ml) water to the skillet, cover, and cook chicken for approximately 2 minutes. Remove lid. Use a silicone basting brush to brush skewers with soy sauce glaze. Reduce heat and finish cooking skewers on all sides, brushing with glaze until skewers are a nice amber color.
  5. Top with sesame seeds and a little cayenne pepper and serve hot with lemon wedges.