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Yakitori


I know Labor Day is approaching so if you're looking for something to barbecue other than hot dogs and hamburgers, here's an alternative.  I love anything that's marinated, lets face it. And then cooked on the grill is just the best!  This is a simple recipe using chicken thighs that is popular in Japan.  In Japan, they use chicken thighs, green onion, chicken liver, hearts, gizzards, and chicken skin.  Needless to say, I modify it a bit by using only skinless, boneless, chicken thighs.

Makes 4 servings (1 kebab)

1/4 cup sake (rice wine)
1/4 cup soy sauce
3 Tbsp. sugar
2 Tbsp grated peeled fresh ginger
1/4 tsp. crushed red pepper
2 garlic cloves, minced
1 pound skinless, boneless chicken thighs, cut into 24 bite-size pieces
5 green onions, each cut into 4 (2-inch) pieces

1.  Combine the first 6 ingredients in a small saucepan.

2.  Bring to a boil and let cook until it boils down to just 1/4 cup.

3.  Remove from heat and cool.   This is a good time to prepare the chicken.

4.  When sauce has cooled, combine sauce and chicken, cover and marinate in the refrigerator for 1 hour.

5.  Thread 6 chicken pieces and 5 green onion pieces alternately onto a 10-inch skewer for a total of 4 skewers.  (You can make them with or without green onions)

6.  Brush kebabs with the soy sauce mixture. 

7.  Place kebabs on grill and cook 5 minutes on each side or until the chicken is done.  You can also broil kebabs under your broiler.









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