• Andrew BeauChamp

Yakitori Chicken


I had this dish several years back at a restaurant in Monreal and I decided to do my own take on it. It took me several tries until I got it to the taste I had at that restaurant, then during the move, my notepad was missed placed - As I was working on my next book, I found this recipe stuck in with the cookie recipes. I made this the other night and tweaked it a bit and now I think it's perfect - enjoy


Ingredients


1 lb of boneless, skinless chicken thighs

1/2 cup soy sauce, low salt

1/2 mirin

3 tablespoons sake

1 1/2 tablespoons brown sugar

1 teaspoon freshly grated ginger

3 cloves of garlic. grated

1/2 teaspoon sherry, dry

Chives of garish


Directions


Clean and pat dry chicken, then cut into about 1-inch pieces and place in a bowl


In another bowl place the remaining ingredients, and whisk to combine. remove 1/4 cup of the sauce and reserve for serving, pour the remaining sauce over chicken, toss, then cover and place in the fridge for at least 4 hours. Overnight is best.


Preheat the oven to 400 degrees or fire up the grill.


Place parchment paper on a baking sheet topped with a rack, if baking.


Thread chicken onto skewers, and place on the baking sheet and bake for about 6 to 8 minutes, turning at least once, until cooked through. If Grilling the same cook for about 8 minutes turning at least once during the cooking process.


Remove, let rest for 5 minutes, place on severing plater with the reserved sauce, and garnish with chives.






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