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.

Angela Brassinga
This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Jeffrey Larsen

Recipe Summary

total:
45 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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.

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

Nutrition Facts

567 calories; calories from fat 18%; protein 38g; fat 11g; saturated fat 2.1g; carbohydrates 59g; fiber 4g; sodium 1278mg; cholesterol 94mg.
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