In Japanese, Yakitori refers to chicken that has been skewered and grilled. Food on a stick always makes it more appealing. Make it a simple recipe and I am there!
2 lbs boneless, skinless, Chicken Breast or Thighs sliced into strips.
1 c Teriyaki Sauce
1 Tbs crushed Garlic
1 Tbs Ginger Powder
1/4 tsp Chili Oil
2 Tbs Toasted Sesame Seeds
Makes 12 good portion skewers
Combine all ingredients except chicken into a zipper bag and mix thoroughly. The chili oil adds only a touch of heat to the dish.
Add the chicken and push as much air as possible out of the bag and zip close. Smoosh the bag till the chicken has been completely coated and the marinade covers all the meat. Allow to sit in the fridge up to 3 hours. It does not hurt to occasionally flip the bag.
Soak skewers in water. If you skip this step they WILL burn! Slip the chicken strips onto the skewers and cook. When putting sliced meat on skewers I always follow the rule of THREE. The skewer must go through the meat at least 3 times. Especially when grilling, it prevents the meat from slipping off.
You have 2 options for cooking the chicken. The grill is preferred as it does add depth of flavor. Grill over medium heat, making sure to have lightly oiled the grate first. If using the oven, cook at 350 degrees for 20 minutes. This batch was baked because a wind storm picked up when I was about ready to start up the coals.
Do not reuse the marinade as a dipping sauce! If you want a dipping sauce, reserve 1/4 cup and heat before serving.
While this time I used the recipe as a main dish, smaller versions can be made and used as appetizers. Using smaller skewers and a bite or 2 worth of chicken makes it easily adaptable. This recipe creates a good sized meal. I have found one thing with my family, no matter how much meat is on a skewer, everyone wants 2. If you are going for smaller portions, simply slice the meat thinner and your family might not notice.
I have been known to make this in advance and place the marinating chicken in the freezer. As it thaws the meat marinates and is ready to cook.