Grilled Chicken Yakitori Food

GRILLED CHICKEN YAKITORI

Steps:

• Mix all marinade ingredients together.
• Pierce each chicken breast with fork several times.
• Marinate chicken breasts in marinade several hours.
• Cook on greased grill over medium heat 10 minutes or until done.

YAKITORI

Steps:

• Put mirin, soy sauce, sugar and garlic, if using, into a medium-sized sauce pan, and cook over medium heat until there is only half as much sauce remaining.
• Let cool slightly while you are preparing the chicken.
• Cut chicken into bite-sized pieces; keeping the skin on is usual in Japan.
• Thread chicken onto skewers, alternating with green onion if desired.
• Begin grilling the chicken skewers on both sides without the sauce, when the meat starts changing color, brush the sauce on both sides, and continue grilling, brushing on sauce about 3 times total, and turning until done.

YAKITORI ( JAPANESE GRILLED CHICKEN SKEWERS)

Steps:

• Bring yakitori sauce to a boil for 5 min then set aside.
• thread the chicken alternately with the green onions onto the skewers.
• grill chicken in a preheated griller, turning every now and then and basting at the same time to keep it moist. drippings can be returned to baste the chicken until it is cooked.
• baste the yakitori again and serve with left over sauce.

YAKITORI CHICKEN

Steps:

• Cut the chicken thigh meat into 3/4 inch cubes. Cut the scallions crosswise into 3/4 inch pieces. Heat the grill. Thread chicken and scallion pieces onto the skewers, alternately.
• Make the Sauce: In a small pot combine the saki, mirin, garlic, ginger, red pepper, sugar and soy sauces. Simmer for 5-10 minutes, until sauce is reduced by about one quarter.
• Grill the skewers for 2 minutes. Brush with sauce and turn, brush with sauce on the other side. Grill for 5-8 minutes more, brushing with sauce every 2 minutes, until the chicken is cooked through and glazed.
• If you can find these ingredients, serve yakitori with sansho and Japanese 7 spice to sprinkle on top.

CHICKEN YAKITORI

Steps:

• Special equipment: 6-inch wooden skewers, soaked in cold water for at least 1 hour
• Whisk together the radish puree, mirin, sake, oil, soy and hot sauce in a large bowl. Add the chicken and toss to coat. Cover and refrigerate for at least 2 and up to 8 hours.
• Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.
• Using 2 skewers for each chicken thigh, thread the edges of the meat onto the skewers. Sprinkle with salt and pepper. Grill until charred and cooked through, about 6 minutes per side. Transfer to a cutting board.
• Whisk together the oil, rice vinegar, soy, lime juice and sugar in a large bowl and season with pepper. Pour some over the mizuna, toss to coat and mound in a large shallow serving bowl. Toss the noodles with the remaining dressing and mound in the center of the mizuna.
• Cut the chicken thighs in half down the middle between the skewers to make kebabs. Arrange the skewers spoke-like around the mizuna, chicken toward the center, drizzle with additional hot sauce and serve.

YAKITORI (GRILLED CHICKEN KEBABS)

Steps:

• To make sauce, combine all ingredients in a small saucepan. Bring to a boil, remove from heat, and set aside.
• To prepare kebabs, cut thigh meat into bite-sized pieces. Cut thick parts of onions into 1-inch pieces, discarding the leaves. (See comments for additional suggestions for skewers.).
• Thread pieces of chicken and onion alternately onto skewers, just 1-2 of each per skewer.
• Dip each skewer into the sauce until well coated; place on a broiling pan.
• Brush with additional sauce, and place under hot broiler, about 4-6 inches from heat.
• Broil until the sauce begins to blacken around high points of skewers, about 4-5 minutes.
• Brush again with sauce, flip and brush other side. Continue broiling for another 4-5 minutes or until just starting to char.
• Repeat if necessary until chicken is cooked through.
• Serve immediately. Discard any remaining sauce.

YAKITORI CHICKEN

Steps:

• Soak the skewers in a bowl of water while you prepare everything else, to prevent them from burning. Tip the soy, mirin, sake and sugar into a small saucepan, and cook over a medium heat for about 15 mins until the sauce is glossy.
• Remove the skewers from the water and thread each one with a piece of chicken, followed by a piece of spring onion. Repeat twice more so the skewer is well stacked. Fill all four skewers.
• Heat a large frying pan over a medium heat - you want to cook the chicken fairly gently so it soaks up the sauce. Put the skewers in the pan, then brush with the sauce. Cook for 10 mins, turning regularly and brushing in all the sauce. Serve immediately.