Chicken Negimaki

1. 1

   Put soy sauce, mirin, garlic and scallions in a medium saucepan over medium-low heat.

2. 2

   Cook until bubbling, 3 to 4 minutes.

3. 3

   Turn off heat and let cool slightly.

4. 4

   Prepare charcoal or gas grill; heat should be medium and rack about 4 inches from fire.

5. 5

   Sprinkle chicken with salt and pepper on both sides.

6. 6

   Remove scallions from soy mixture with slotted spoon and divide evenly among chicken cutlets: Turn wide side of each cutlet to face you and put 2 or 3 scallions on edge closest to you, with some scallion sticking out of each end.

7. 7

   Roll each cutlet up like a jelly roll and secure in two or three places with toothpicks or butchers twine.

8. 8

   Brush chicken rolls with sesame oil.

9. 9

   Grill chicken, brushing occasionally with remaining soy mixture and turning each piece once or twice, until cooked through, 12 to 15 minutes.

10. 10

    To check for doneness, cut into a piece with a thin-bladed knife; center should be white or slightly pink.

11. 11

    Serve hot, warm or at room temperature with lemon or lime wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.