From My Kitchen: Yakitori Chicken

Are you getting ready for the holidays? Christmas shopping, Holiday parties, menu planning, booking airline tickets, all that comes with the holidays is very time consuming. I don’t mind, actually I love it. However, cooking seems to be last on my list during these days. Unless of course I can find a quick recipe. I cherish a home cooked meal, and the faster I can make it, the better. I had Yakitori Chicken only once, but I fell in love, and when I found a recipe, I held on to it for quite some time, waiting for the right time to cook it up. And here we are! You can use these as appetizers, or you can make some rice and vegetables on the side to make this a whole meal.

What you’ll need:

  • 1 pound boneless chicken thighs
  • 1/2 cup dark soy sauce
  • 1/4 mirin
  • 2 tbsp sake
  • 1 tbsp brown sugar
  • 2 garlic cloves, peeled and smashed
  • 1/2 tsp grated ginger
  • scallions, sliced thinly, for garnish

Cut the chicken into one inch pieces.

In a small bowl, combine all ingredients (except chicken and scallions). Transfer to a small sauce pan, then bring to a boil. Lower the heat to a simmer, and simmer it for about 7 minutes, until thickened. Reserve 2 tbsp of the sauce for serving. Add the chicken, and chill for at least one hour, but no more than four.

Soak wooden skewers in water for one hour. Preheat grill or broiler (I used a grill pan). Thread the chicken pieces onto the skewers. Grill for 3 minutes on each side. Serve as an appetizer, or over rice. Drizzle the rest of the sauce over the chicken skewers and garnish with scallions.

Bon Appétit!

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

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