Rating: 4.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

To prevent wooden skewers from burning while grilling, soak for 30 minutes in hot water beforehand. Total time: 30 minutes.

Alison Lewis
Recipe by Cooking Light July 2005

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Yield:
4 servings (serving size: 4 skewers and about 1 1/2 tablespoons sake mixture)
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Ingredients

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Directions

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  • Prepare grill.

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  • Cut each chicken breast half lengthwise into 4 strips. Combine sugar and remaining ingredients except cooking spray in a small bowl; stir until sugar dissolves. Combine half of sake mixture and all of chicken in a large bowl. Let stand 10 minutes. Reserve remaining sake mixture.

  • Drain chicken, discarding marinade. Thread 1 chicken strip onto each of 16 (8-inch) skewers. Place chicken on grill rack coated with cooking spray; grill 2 minutes on each side or until done. Serve with remaining sake mixture.

  • Wine note: This dish calls for a wine that's bold yet refreshing. Dry rosé does this admirably. My pick: a chilled bottle of Chateau Potelle's Riviera Rosé from Paso Robles, California. The 2002 is about $ -Karen MacNeil

Nutrition Facts

267 calories; calories from fat 12%; fat 3.5g; saturated fat 0.7g; mono fat 0.5g; poly fat 0.5g; protein 39.6g; carbohydrates 13.3g; fiber 0.1g; cholesterol 99mg; iron 1.6mg; sodium 216mg; calcium 30mg.
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