Yakitori Chicken (Skewers) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Great as a main meal with some rice and veges or as a fingerfood appetizer. Use a gluten-free soy sauce if cooking gluten-free (Aussies- Chang's brand is currently gluten-free). Bottled crushed ginger can be used in place of the fresh grated ginger. Bamboo skewers should be soaked in water for 5 minutes before using to stop them catching alight during the cooking time Ingredients:
1 kg chicken breast fillets or 1 kg chicken thigh fillet |
1/4 cup mirin or 1/4 cup sweet white wine |
1/2 cup light soy sauce (gluten-free if needed for dietary reasons) |
10 g fresh ginger, grated finely (2 cm peeled piece of ginger) |
2 garlic cloves, crushed |
1/4 teaspoon ground black pepper |
1 tablespoon sugar |
Directions:
1. Cut chicken into 2 cm pieces.
2. Using a large bowl, combine all of the ingredients and stand for 10 to 15 minutes.
3. Drain the chicken and reserve the marinade.
4. Thread the chicken pieces onto 12 bamboo skewers.
5. Cook the chicken skewers on a BBQ or grill plate . Turn them during cooking and brush with the reserved marinade (Only brush with marinade during the first half of the cooking time).
6. Cook until browned all over and cooked through.
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