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Yakitori

Randy Mayor; Melanie J. Clarke
Yield 4 servings (serving size: 1 kebab)
These charcoal-grilled chicken skewers are a popular street food throughout Japan; there, the chicken may be joined by chicken gizzards and hard-boiled quail eggs.

Ingredients

  • 1/4 cup sake (rice wine)
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons sugar
  • 2 tablespoons grated peeled fresh ginger
  • 1/4 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • 1 pound skinless, boneless chicken thighs, cut into 24 bite-sized pieces
  • 5 green onions, each cut into 4 (2-inch) pieces
  • Cooking spray

Nutrition Information

  • calories 172
  • caloriesfromfat 24 %
  • fat 4.5 g
  • satfat 1.1 g
  • monofat 1.4 g
  • polyfat 1.1 g
  • protein 22.9 g
  • carbohydrate 6.7 g
  • fiber 0.3 g
  • cholesterol 94 mg
  • iron 1.5 mg
  • sodium 366 mg
  • calcium 19 mg

How to Make It

  1. Combine first 6 ingredients in a small saucepan. Bring to a boil; cook until reduced to 1/4 cup (about 2 1/2 minutes). Remove from heat; cool.

  2. Combine soy sauce mixture and the chicken. Cover and marinate in refrigerator for 1 hour.

  3. Heat a large grill pan over medium-high heat.

  4. Thread 6 chicken cubes and 5 green onion pieces alternately onto each of 4 (10-inch) skewers. Brush kebabs with the soy mixture. Coat pan with cooking spray. Place kebabs in pan, and cook 4 minutes on each side or until the chicken is done.