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Japanese Yakitori -
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You need to allow half an hour to prepare the Yakitori barbecue sauce so if you're going to use wooden skewers to cook, it's time to get them soaking now.
For the marinade:-
Technically I should include a Japanese ingredient called Mirin which is a sweet wine for cooking so with a little extra sugar we can get away without it. Put a saucepan on a low heat and mix:-
Ingredients:-
- 225ml or 1 cup of soy sauce
- 225ml or 1 cup of white wine (sweet if you have it)
- 3 tablespoons of sugar
Method:-
Stir until the sugar melts & leave to cool for half and hour.
For the chicken:-
I prefer to use thigh meat in a barbecue chicken recipe because I think that it’s more succulent but breast works just as well. Dice up into one inch cubes or slightly smaller – one thigh or breast should do approx two skewers of six cubes.
Method:-
Throw the chicken pieces into the sauce and give them a good coating
Cut an onion up into chunks suitable for stabbing onto a skewer and then it’s a simple job of chicken, onion, chicken, onion etc onto the skewer.
TIP 1 – I only ever use the first third of the skewer leaving me enough distance between my fingers and the BBQ!
Try other vegetables as well as onion. Mushrooms and Peppers work too.
Slap your skewers onto the grill for 10 – 15 mins turning regularly and brush on a little more of the sauce 2 or 3 times throughout the cooking process.
TIP 2 - If you reduce the sugar content of the sauce to 1 tablespoon we change the sauce from Yakitori to Teriyaki and this really works with BBQ Salmon.
Check out my other Asian Style Barbecue Sauces that can make the same skewered chicken come from a completely different part of the continent.
Or if it’s the healthy option you want click here for Low Carb Barbecue Sauce.
Related Pages:-
More Succulent Chicken Recipes
The Essential Marinades
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