Traditionally, this is the Japanese term for chicken that’s skewered and grilled. Try our easy version of this popular Japanese street food.
Coastal Living JULY 2011
1. Combine first 5 ingredients in a large zip-top plastic bag; add chicken, turning to coat. Seal, and chill 30 minutes or up to 2 hours.
2. Soak 6-inch wooden skewers in water to cover 30 minutes; drain. Preheat grill to medium-high heat (350° to 400°). Thread chicken and green onion pieces onto skewers, discarding marinade. Grill 6 to 8 minutes on each side or until chicken is done.
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