Recipe: Chicken thighs with yakitori sauce - Los Angeles Times
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Recipe: Chicken thighs with yakitori sauce

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Chicken thighs with yakitori sauce

Total time: 40 minutes, plus grill heating and preparation time

Servings: 6

Note: You will need bamboo skewers.

2 pounds boneless, skinless chicken thighs

1/4 cup soy sauce

1/4 cup mirin (sweet rice wine)

1/4 cup sake

1. Cut each chicken thigh crosswise into three pieces. In a medium bowl, prepare the yakitori sauce by combining the soy sauce, mirin and sake. Set aside 3 tablespoons in a separate bowl. Add the chicken pieces and marinate, refrigerated, for 20 to 30 minutes.

2. Soak the bamboo skewers in water at least 20 minutes. Start a two-stage fire on the grill, mounding the hot coals to one side of the grill (this will be the hot side of the fire).

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3. Remove the chicken from the marinade (reserve the marinade for brushing on the chicken during grilling). Thread the thigh pieces onto the skewers, a couple of pieces at a time, one skewer at the top and one at the bottom of each piece for greater control while grilling.

4. Grill the skewers over a medium-high flame, turning occasionally and moving from the hot side of the grill to the cool side as necessary to avoid flare-ups. Just before the meat is done, brush the meat lightly with a little of the reserved marinade.

5. Cook until the chicken is cooked through but not dry, about 10 minutes total. Remove to a platter and serve.

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Each serving: 229 calories; 27 grams protein; 1 gram carbohydrates; 0 fiber; 11 grams fat; 3 grams saturated fat; 99 mg. cholesterol; 259 mg. sodium.

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