Friday, April 15, 2011

Grillin' Chicken Yakatori

Another home run.

Chicken Yakatori. A friend from work told me she would have reservations about eating something called "YAK-atori." That was until I explained what it is- marinated chicken chunks, threaded onto a skewer and grilled to perfection. Really who could ask for any thing more? Well, perhaps some of my favorite homemade mac n cheese?At least that's what we had with our chicken. Add a tossed tomato, cuc, and basil salad and we were set.

The recipe makes four servings, but if you look, you'll see we have five. I made an extra serving so we could use the leftovers in another meal later this week. :) Cook once, eat twice.

As I was grilling up this fantastic, simple supper I took a stroll around my yard. I have a lovely plant in the front yard that sends out blossoms every few days. They bloom for one day, then wither and die. It's very peculiar and interesting all at the same time. If you know what this plant is, please feel free to comment and enlighten me on it's name!

Here's to you and your culinary adventures, friends. Cheers!

Chicken Yakatori
Serves 4
172 calories per

1/4 cup sake (rice wine)*
1/4 cup low-sodium soy sauce
3 TBS sugar
2 TBS grated peeled fresh ginger
1/4 tsp crushed red pepper
2 garlic cloves, minced
1 pound skinless, boneless chicken thighs, cut into 24 bite-sized pieces
1 tsp sesame oil

Combine first 6 ingredients in a small saucepan. Bring to a boil; cook until reduced to 1/4 cup (about 2 1/2 minutes). Remove from heat; cool.

Combine soy sauce mixture and the chicken. Add sesame oil. Toss to coat. Cover and marinate in refrigerator for 1 hour.

Heat an outdoor grill to medium-high heat.

Thread 6 chicken cubes onto each of 4 (10-inch) skewers. Brush kebabs with the soy mixture.

Grill 4 minutes on each side or until the chicken is done.

* You can use 1/8 cup rice wine vinegar and 1/8 cup white wine in place of the sake. It's not quite the same, but it will do in a pinch.

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