Chicken on a Skewer (Yakitori)

1. 1

   1.

2. 2

   Cut the boneless chicken leg meat into 1-inch chunks.

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   If some skin separates from the meat, discard it; leave any skin that clings naturally.

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   Halve, core and deseed the bell pepper, then cut it into 1-inch squares.

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   2.

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   Thread two pieces of meat on to a skewer followed by a piece of bell pepper.

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   If you are preparing bamboo skewers, Japanese-style, push the meat to one end and keep alternating two pieces of meat with a piece of pepper until you have loaded about 3 inches of each skewer.

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   If you are using long metal skewers, you can thread their entire length, leaving each end empty.

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   Thread all the meat in this way, using as many skewers as required.

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    Cover with plastic wrap and refrigerate until needed.

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    3.

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    Meanwhile combine the soy sauce, sake, and sugar in a small pan and bring to a boil.

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    Lower the heat and heat gently until the sugar has dissolved.

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    4.

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    Preheat an indoor broiler or an outdoor charcoal grill.

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    Position the skewers 4 to 5 inches from the heat source and grill for 4 to 5 minutes on each side or until the meat is three-quarters cooked.

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    Brush with the sauce and grill briefly on both sides until the meat is almost done.

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    Brush with the sauce a second time and grill for another 30 seconds on each side.

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    Serve hot.

* Per serving · 4 servings · Values may vary.