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Chicken Yakitori

Photo: Luca Trovato; Styling: Dani Fisher
Prep time 13 mins
Cook time 10 mins
Grill time 8 mins
Yield Makes 4 appetizer servings
If you can't find mirin in your grocery store's Asian foods aisle, substitute 1 tablespoon sugar dissolved in 1/2 cup rice wine vinegar or vermouth.

Ingredients

  • 8 (8-inch) flat wooden skewers
  • 1/2 cup mirin (sweet rice wine)
  • 1/4 cup soy sauce
  • 3 tablespoons sugar
  • 1 tablespoon grated fresh ginger
  • 1/4 teaspoon dried crushed red pepper
  • 2 garlic cloves, minced
  • 1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
  • 8 green onions, cut into 2-inch lengths

How to Make It

  1. Soak skewers in water 30 minutes. Preheat grill to medium-high heat (350° to 400°).

  2. Combine mirin and next 5 ingredients in a small saucepan over medium-high heat. Bring to a boil, and cook 10 minutes or until slightly thickened and reduced to about 1/2 cup. Let cool. Reserve 3 tablespoons glaze.

  3. Thread chicken and green onions evenly onto skewers. Brush skewers with soy glaze.

  4. Grill skewers 4 to 5 minutes on each side. Brush with reserved soy glaze before serving.