Photo: Annabelle Breakey; Styling: Jeffrey Larsen
Total Time
45 Mins
Yield
Serves 4

The Japanese dish chicken yakitori is traditionally made on skewers, but grilling thin chicken breasts instead is even more weeknight-friendly. Marinate a day ahead for extra flavor.

How to Make It

Step 1

In a medium saucepan, combine mirin, sake, 1/2 cup sugar, the ginger, garlic, and soy sauce. Bring to a boil and cook until sugar has dissolved and sauce has thickened slightly, about 2 minutes. To cool quickly, pour into a heatproof 9- by 13-in. pan and refrigerate until cool. Add chicken and toss to coat. Chill and marinate at least 30 minutes and up to 24 hours.

Step 2

Heat a grill to medium-high (450°). Transfer chicken to a platter. Pour marinade into a small saucepan and boil to make a syrupy sauce, about 8 minutes. Discard ginger and garlic.

Step 3

In a large bowl, whisk together vinegar, salt, and 1 tsp. sugar. Add cucumber and onion; toss to coat.

Step 4

Grill chicken, turning once, until no longer pink in center (cut to test), about 2 minutes per side. Coat chicken all over with reduced marinade.

Step 5

Add avocado to salad and sprinkle with sesame seeds. Serve chicken with salad and remaining sauce, for drizzling.

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