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Chicken Yakitori
Appliance: Contact Grill - 4 servings and larger.
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This Gluten Free recipe is part of the Dim Sum Collection
Chicken Yakitori
For the Marinade:
   1/2 cup lower sodium soy sauce or gluten-free tamari
   1/4 cup rice wine or gluten free junmai sake
   2 tablespoons brown sugar
   2 teaspoons grated ginger root
   2 cloves garlic, minced
For the Chicken:
   4 boneless chicken breasts
   2 tablespoons reserved marinade
   12-15 bamboo (or other) skewers (optional)

Combine marinade ingredients in a gallon sized zipper bag or large bowl and shake or whisk until well combined. Remove 2 tablespoons of marinade for later use.

Trim rib meat and tendons from chicken, if necessary. Place chicken between two pieces of plastic wrap or inside a leftover produce bag. With the bottom of a heavy sauce pan or a meat mallet, pound chicken to a uniform thickness of 1/2 inch (no greater than 3/4 inches). If skewering, slice chicken into long strips about 2 inches wide. Add chicken to the marinade and toss to coat. Marinate, refrigerated, at least 30 minutes and up to several hours, turning occasionally.

Preheat dual contact grill according to manufacturer's instructions for chicken, or use medium-high to high heat (depending on your machine). Use grill plates, if applicable.

Drain chicken and discard marinade. Thread chicken pieces onto skewers, if using. Arrange chicken on grill in a single layer, with a little space between each piece. You may have to cook in batches.

Grill until internal temperature reaches 165 degrees(F), 4 to 6 minutes. Brush chicken with some of the reserved marinade, tent with foil and allow cooked chicken to rest 3 minutes before serving.

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