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A plate with a crisscross of kabobs and a jar of sauce in the middle on a square white plate

Chicken Yakitori With Cucumber Salad


Description

You can make these for a crowd or just for a couple. They don’t need to be served hot, in fact, we prefer them at room temperature.


Ingredients

Scale

For the Marinade

  • 1 lb skinless/boneless chicken breasts, cut into long think strips
  • 1/4 Mirin
  • 1/4 low sodium soy sauce (I always use low sodium but you can use regular too)
  • 3 TBS brown sugar
  • 1 minced garlic clove
  • 1 TBS fresh grated ginger
  • 1/2 teaspoon red pepper flakes
  • Black and white sesame seeds (optional)

For the Sauce (this sauce is very spicy; to cut down on spice, omit the red pepper flakes)

  • 1/4 Mirin
  • 1/4 low sodium soy sauce
  • 3 TBS brown sugar
  • 1 minced garlic clove
  • 1 TBS fresh grated ginger
  • 1/2 teaspoon red pepper flakes

For the Cucumber Salad

  • 1 large English cucumber
  • 1/4 cup rice wine vinegar
  • 1 TBS granulated sugar
  • Black and white sesame seeds (optional)

Instructions

For the Chicken

  1. Mix together the Mirin, soy, brown sugar, garlic, ginger and red pepper flakes.
  2. Pour the mixture into a large zip top bag and add chicken.
  3. Marinate the chicken in the sauce, in the refrigerator for not more than 1 hour.
  4. While the chicken is marinating, soak 10-12 long wooden skewers in water. (If you are using metal skewers, omit this step.)
  5. Thread the chicken strips on to the skewers. (HINT: Pat dry the skewers and then spray with non-stick cooking spray so they don’t stick to the skewer after cooking.)
  6. Grill the chicken skewers until they are cooked. You are looking for a nice char due to the sugars in the marinade.

For the Sauce

  1. Mix together the Mirin, soy, brown sugar, garlic, ginger and red pepper flakes in a small stove top pot.
  2. Bring to a boil and reduce the heat. Cook for about 10 minutes until it reduces.

For the Cucumber Salad

  1. Using a mandolin or a sharp knife, cut the cucumber vertically into long thin strips.
  2. Add vinegar and sugar to a bowl and stir until the sugar dissolves (this may take a few minutes).
  3. Toss cucumbers and dressing together.
  4. Sprinkle with black and white sesame seeds
  • Prep Time: 1 1/2 hours
  • Cook Time: 10 minutes