This recipe is part of our series with chef, entrepreneur, and open-fire cooking expert Anya Fernald.
INGREDIENTS
2 skinless chicken breasts, cut into 1-2” pieces
4 large wooden skewers
For the sauce:
1/4 cup soy sauce
2 tbsp mirin (sweet rice wine)
2 tbsp rice wine vinegar (optional, can substitute with more mirin)
1 tbsp sugar
1 clove garlic, minced (optional)
1 tsp grated ginger (optional)
For the garnishes:
Black or toasted sesame seeds
Minced scallions and cilantro
INSTRUCTIONS
Prepare the sauce: In a small bowl, combine soy sauce, mirin, sake, sugar, garlic, and ginger. Mix until the sugar dissolves. Place the chicken pieces in the marinade for 1-2 hours.
Skewer the chicken: Thread the chicken pieces onto the skewers. Pack them tightly on the skewers to almost make the skewer into a single piece of chicken.
Cook the skewers: Light your charcoal in your Sea Island Forge 1 hours before starting to cook. Position the grill just a couple inches over the coals – the yakitori skewers can handle a lot of heat.
Serve: Once cooked through and glazed, remove from heat and serve hot. Garnish with the sesame seeds and minced scallions and cilantro.
