The traditional fast food of Japan, the Yakitori stick comes hot off the grill and gets served up with a cold beer. This is a great party item that allows you easy clean up and your guests a convenient method of eating while socializing.
Ingredients
2 pounds (900 g) chicken breast
16 to 18 green onions, white part only
1 teaspoon cornstarch
2 tablespoons (28 ml) water
6 to 8 skewers
Oil
1 cup (235 ml) chicken broth
½ (120 ml) cup soy sauce
3 cloves of garlic, minced
3 tablespoons (29 g) granulated sugar
2 tablespoons (28 ml) dry sherry
1 tablespoon (15 ml) white vinegar
1¼ teaspoons grated ginger
½ teaspoon sesame oil
Method
Combine all the ingredients for the marinade and dipping sauce in a medium bowl. Divide the mixture in half, using one half as the marinade and reserving the other half in a separate container in the refrigerator for use as the dipping sauce.
Cut the chicken breasts into 1-inch (2.5 cm) cubes.
Place the cubes into a resealable plastic bag. Pour in the marinade and toss gently to coat. Remove any excess air from the bag, seal, and place into the refrigerator for 2 hours.
Cut off the top 3 to 3½ inches (7.5 to 9 cm) of the green onions. We will only be using this portion for the kebabs. Cut into thirds. Set aside or place into an airtight container and store in refrigerator until ready to use.
Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs.
Thread the marinated chicken cubes onto the skewers, alternating with the pieces of green onion (skewered horizontally).
Place the kebabs on the grill. Cook the kebabs for 8 to 12 minutes, turning a few times during the cooking process. The kebabs are cooked through once the chicken reaches 165°F (74°C).
Remove the kebabs from the grill, place on a clean platter, and lightly cover with aluminum foil.
While the kebabs are resting, prepare the reserved dipping sauce. Place the sauce in a saucepan and simmer over medium-high heat for 3 to 5 minutes. Combine the cornstarch with the water. Add to the simmering liquid and stir gently with a whisk until thickened. Serve the kebabs with the sauce drizzled over top or on the side.
6-8
servings30
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minutesThe traditional fast food of Japan, the Yakitori stick comes hot off the grill and gets served up with a cold beer. This is a great party item that allows you easy clean up and your guests a convenient method of eating while socializing.
Ingredients
2 pounds (900 g) chicken breast
16 to 18 green onions, white part only
1 teaspoon cornstarch
2 tablespoons (28 ml) water
6 to 8 skewers
Oil
1 cup (235 ml) chicken broth
½ (120 ml) cup soy sauce
3 cloves of garlic, minced
3 tablespoons (29 g) granulated sugar
2 tablespoons (28 ml) dry sherry
1 tablespoon (15 ml) white vinegar
1¼ teaspoons grated ginger
½ teaspoon sesame oil
Method
- Combine all the ingredients for the marinade and dipping sauce in a medium bowl. Divide the mixture in half, using one half as the marinade and reserving the other half in a separate container in the refrigerator for use as the dipping sauce.
- Cut the chicken breasts into 1-inch (2.5 cm) cubes.
- Place the cubes into a resealable plastic bag. Pour in the marinade and toss gently to coat. Remove any excess air from the bag, seal, and place into the refrigerator for 2 hours.
- Cut off the top 3 to 3½ inches (7.5 to 9 cm) of the green onions. We will only be using this portion for the kebabs. Cut into thirds. Set aside or place into an airtight container and store in refrigerator until ready to use.
- Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs.
- Thread the marinated chicken cubes onto the skewers, alternating with the pieces of green onion (skewered horizontally).
- Place the kebabs on the grill. Cook the kebabs for 8 to 12 minutes, turning a few times during the cooking process. The kebabs are cooked through once the chicken reaches 165°F (74°C).
- Remove the kebabs from the grill, place on a clean platter, and lightly cover with aluminum foil.
- While the kebabs are resting, prepare the reserved dipping sauce. Place the sauce in a saucepan and simmer over medium-high heat for 3 to 5 minutes. Combine the cornstarch with the water. Add to the simmering liquid and stir gently with a whisk until thickened. Serve the kebabs with the sauce drizzled over top or on the side.
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