Sunday, May 25, 2014

Yakitori Chicken

Gudiya has started loving Japanese flavors these days. I wanted to make Yakitori Chicken for her. But all the recipes that I had come across, had either alcohol or Sake - Japanese wine. Finally, I decided to use Whole Foods brand Teriyaki Sauce. I think it worked out pretty well.

Yakitori Chicken (8 Skewers)
Japanese Grilled Chicken Kabobs
1 lb Boneless, skinless chicken - preferably organic
24 Spring onion pieces (Do not use green leaves)

1/4 cup Teriyaki sauce
1 tbsp. rice vinegar
1 tsp chili garlic paste (optional)
1/2 tsp turmeric (optional)
1 tbsp. finely grated ginger

Cooking Spray

2 tsp white sesame seeds

1. Whisk the marinade. Keep 2 tbsp. aside for basting. Cut chicken into about 24 bite sized pieces. Add chicken pieces to the marinade. Cover and refrigerate for about 6 hours.
2. Thread small skewers alternating with marinated chicken cubes and spring onion pieces. Shake off excess marinade before threading the chicken pieces
3. Heat cast iron grill. Spray some oil using cooking spray. Let it be really hot before keeping the chicken skewers.
4. Place skewers carefully. Cook for about 3 minutes per side till grill marks appear on the chicken.
5. Baste with the reserved marinade.
6. Broil in oven for about  3 minutes, making sure that the chicken is cooked perfectly.
7. Sprinkle some sesame seeds on top before serving.

Note -
1. Reserve marinade for basting separately. Do not use the same marinade where chicken was marinating for basting as it had raw chicken and it may contaminate cooked food.
2. Obviously, turmeric powder is not a Japanese ingredient. But I like to use it along with chicken and seafood items due to Indian culinary training! Please use your own preference.
3. I used cast iron grill pan which goes in the oven.
4. I used the same recipe for making Yakitori Tofu. I will post it soon.
Yakitori Chicken with Japanese Noodles

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