Chicken Yakitori

1. 1

   In a bowl, combine the soy sauce, sake, ginger, honey, and garlic; reserve 1/4 cup of the marinade for dipping.

2. 2

   Cut the chicken pieces into 2-inch chunks; put chunks into a heavy-duty zip-lock plastic bag.

3. 3

   Add marinade to bag; seal and shake gently to coat; marinate in the refrigerator for 2 hours.

4. 4

   Skewer chicken pieces and pat dry.

5. 5

   Grill over medium-high heat for 3-4 minutes, turn, then grill for another 3 minutes; chicken should be juicy but no longer pink.

6. 6

   Note: If flame-ups occur, move to a cooler part of the grill.

7. 7

   Serve with reserved marinade as a dipping sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.