Yakitori Chicken Skewers
With a tasty Asian flare, these Yakitori Chicken Skewers are a great barbecue recipe to add to your folder.
Ingredients
- 1/3 cup low-sodium soy sauce
- 1/3 cup mirin
- 2 tbsp. sake
- 2 tbsp. brown sugar
- 1 tbsp. ponzu sauce
- 1 tbsp. ginger, minced
- 2 large cloves garlic, pressed
- 2 large (about 1 lb.) boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp. canola oil, or as needed to coat the BBQ grates tips & tricks
- 1 tbsp. sesame seeds, toasted
- 2 large green onions, chopped
Directions
- In a small saucepan over medium heat, add soy sauce, mirin, sake, brown sugar, ponzu, ginger, and garlic. Stir well and bring it to a boil.
- Reduce heat and simmer until the sauce thickens, about 10 minutes. Remove from the heat and let it cool to room temperature, about 45 to 60 minutes.
- In a bowl, add chicken cubes and pour the sauce over, reserving 1/3 cup for basting the skewers later. Stir well, cover and chill for at least 4 hours but preferably overnight.
- Next day, stir the chicken cubes before skewering them, leaving a little gap between each.
- Bring barbecue temperature between 500ºF to 550ºF and generously coat the grates with canola oil.
- Place skewers on the bbq, close the lid and grill 4 minutes before flipping.
- Baste with the reserved sauce and cook for another 4 minutes or until the internal temperature reaches 165ºF.
- Baste once again before removing the skewers from the heat. Serve them on a bed of rice and garnish with sesame seeds plus chopped green onions.