Mike's Grilled Skewered Asian Chicken Yakitori Appetizers

Name: Mike's Grilled Skewered Asian Chicken Yakitori Appetizers
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: ● For The Meats; 3/4 Pound [or 12] 4" Long Thin Chicken Strips [left whole and threaded or cut bite-sized]; ● For The Chicken Brine; 1/3 Cup Salt; 1/3 Cup Sugar; 1 tbsp Granulated Garlic & Granulated Onion Powder; 4 Cups Ice & Enough Water To Cover Chicken; ● For The Marinade [or, "Tare Sauce."]; 1/8 Cup Brown Or 1 tbsp Granulated Sugar; 1/4 Cup Quality Sake Or Dry Sherry; 1/2 Cup Soy Sauce [or, Tamari]; 1/2 Cup Quality Mirin [a sweet rice wine]; 3 Cloves Fresh Garlic [smashed & fine minced]; 1 inch Slice Fresh Grated Ginger [smashed & fine minced + a dash of pickled ginger juice]; 1/4 tsp White Pepper & Fresh Ground Black Pepper; ● For The Sides, Utensils & Garnishments; as needed Chinese Hot Mustard [definitely hit up that hot mustard!]; as needed Asian Cucumbers; as needed Fresh Cilantro; as needed Pickled Ginger; as needed Soy Sauce; 5 inch Wooden Scewers [soaked in sake or water for 5 minutes]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

So simple, so juicy, so delicious!

Yakitori literally means, "grilled chicken." But, also refers to any skewered foods in general. Yakitori is also made with bite sized pieces of chicken meat, chicken skin, chicken offal - like chicken livers, cartilage or gizzards. Or, other meats and vegetables skewered on soaked bamboo scewers. AKA, "Kushi." It's also always grilled over binchōtan charcoal.

Unfortunately, my small Yakatori Grill is currently being refurbished and my students were forced to cook them on my gas grill this evening. Just know that binchōtan charcoal under a traditional Yakitori Grill absolutely makes this dish flavor wise. You can find all of these ingredients, including the grill, at your local Asian market.

So simple, so juicy, so delicious!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

So simple, so juicy, so delicious!

Saved

Ingredients

20 mins

4 servings

● For The Meats
3/4 Pound[or 12] 4" Long Thin Chicken Strips [left whole and threaded or cut bite-sized]
● For The Chicken Brine
1/3 CupSalt
1/3 CupSugar
1 tbspGranulated Garlic & Granulated Onion Powder
4 CupsIce & Enough Water To Cover Chicken
● For The Marinade [or, "Tare Sauce."]
1/8 CupBrown Or 1 tbsp Granulated Sugar
1/4 CupQuality Sake Or Dry Sherry
1/2 CupSoy Sauce [or, Tamari]
1/2 CupQuality Mirin [a sweet rice wine]
3 ClovesFresh Garlic [smashed & fine minced]
1 inchSlice Fresh Grated Ginger [smashed & fine minced + a dash of pickled ginger juice]
1/4 tspWhite Pepper & Fresh Ground Black Pepper
● For The Sides, Utensils & Garnishments
as neededChinese Hot Mustard [definitely hit up that hot mustard!]
as neededAsian Cucumbers
as neededFresh Cilantro
as neededPickled Ginger
as neededSoy Sauce
5 inchWooden Scewers [soaked in sake or water for 5 minutes]

Saved

Steps

20 mins

1

Create your brine. Place ice, water and all seasonings into sealed tupperware for 3 hours minimum.
2

Soak your 5" wooden scewers in a quality Sake or, water for 5 minutes.
3

In the meantime, in a small saucepan, bring your marinade, or Tare Sauce, to a simmer to dissolve your sugars and spices.
4

Allow it to fully cool and place your chicken strips in it for 15 minutes to marinate refrigerated.
5

Gather and chop your vegetables for garnish.
6

Feed your chicken on to your pre-soaked scewers but definitely reserve your marinade.
7

Grill scewers for 7 minutes, then, turn up the heat. You'll want a slight char on your chicken. Constantly baste your chicken with your marinade as they grill. Flip scewers as needed until fully cooked and charred. Don't over cook tho.
8

Serve with Soy Sauce, Hot Mustard, Pickled Ginger and any leftover marinade mixed in your Soy Sauce.
9

Yakitori with Soy, Marinade, Chinese Hot Mustard and Ginger Dipping Sauce.
10

Garnish dish with fresh cilantro, chives, pickled ginger and / or Asian cucumbers. Serve with your marinade and hot mustard sauce. Also, with ice cold Asian beers like Sapporo. Or, even a quality Sake. Enjoy this very simple taste of Japan!

Saved

Cooksnaps

Saved

MMOBRIEN @cook_2891564

on June 15, 2016 02:44

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!