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Grilled Yakitori |
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| These light and delicate grilled Japanese chicken brochettes can be served as a main dish or as an appetizer. Grilled Yakitori is a great Atkins friendly treat. If you're a bit more daring, try preparing Grilled Rumaki. |
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| 1 lb |
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skinless, boneless chicken breasts |
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| 1 |
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bunch scallions trimmed |
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| 1/4 cup |
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soy sauce |
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| 1/4 cup |
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Sake or dry sherry |
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| 1 tsp |
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grated fresh ginger |
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| 1 Tbs |
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sugar |
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Prepare a hot fire. Soak bamboo skewers in water for at least 30 minutes to prevent burning. Rinse chicken with cold water and pat dry. Cut chicken into 1½ inch cubes. Cut scallions into 2 inch lengths, using some of the green tops. Thread 3 or 4 pieces of chicken onto each skewer, alternating with pieces of scallion.
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In a small bowl, combine soy sauce, Sake or sherry, ginger and sugar.
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Place skewers on a well-oiled grill set 4 to 6 inches above the coals. Grill, brushing the chicken often with the soy sauce mixture and turning occasionally, until the chicken is white throughout but still moist, about 6-10 minutes.
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| Preparation time: 20 minutes |
| Cooking time: 20 minutes |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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