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Grilled Chicken & Mushroom Yakitori

Serves four.

6 Tbs soy sauce
6 Tbs mirin (rice wine)
6 Tbs honey
1 1/2 Tbs unseasoned rice vinegar
1 1/2 Tbs finely minced fresh ginger
1 Tbs minced garlic (about 3 medium cloves)
1 1/2 lb boneless, skinless chicken thighs (about 6)
3 to 4 scallions (white and green parts), trimmed
16 small white mushrooms (about 6 oz) wiped clean
8 bamboo skewers (8 to 12 inches) soaked in water for at least 20 minutes
vegetable or olive oil for the grill

> Heat a gas grill to medium or prepare a medium-hot charcoal fire.
> Combine the soy sauce, mirin, honey, rice vinegar, ginger, and garlic in a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium and gently boil until the mixture is slightly syrupy and reduced to about 2/3 cup, remove from heat and divide the glaze into two containers.
> While the glaze cooks, trim the chicken of excess fat. Cut the chicken thighs crosswise (across the grain) into 1/2 inch wide pieces (about 24 total). Cut the scallions into 2 inch pieces (you'll need 16 pieces). Fold each piece of chicken in 1/2 and thread three pieces of chicken onto the skewers, alternating with two scallons and two mushrooms (one of each between the chicken strips).
> Brush oil on the grill grates and set the skewers on the hottest part of the grill. Grill until dark grill marks form on the first side, about 6 minutes. Flip the skewers and brush generously with half of the glaze. Countinue to cook until the second side is well marked and the chicken is cooked through, another 5 to 6 minutes. Flip the skewers and brush the remaining glaze on the second side. Serve immediately.