This is one of those recipes that was born from a deadly combination of a long day at work and too few groceries. That combination generally results in take out but this time I pulled it together and decided that simple was okay. A few ingredients in a ziplock and a happy hour later and I had dinner on the bbq while we sat on the deck and enjoyed the sunset. If you have chicken or pork, soy sauce, and honey or brown sugar you can make some variation of this so don’t sit in the kitchen and fuss over the sake, the extras just make it that much better.
Chicken and Zucchini Yakitori
- 2 tablespoons mirin sake
- 1/2 cup low sodium soy sauce
- 1 1/2 tablespoons honey
- 1 garlic clove, crushed
- 1 lb boneless skinless chicken thighs or breasts, all fat trimmed
- 5 large green onions, cut 1-inch-long
- 1 medium zucchini, sliced into 1/2-inch thick rings
- 18 (10 inch) bamboo skewers
Bring sake, soy sauce, honey and crushed garlic to a boil in a medium-sized sauce pan, and cook over medium heat for about 5 minutes. Set aside to cool.
Cut the chicken into 1-inch pieces and place in a ziplock bag; pour half of the marinade over the chicken. Place the zucchini in a second large ziplock bag and pour the remaining marinade over the zucchini. Refrigerate for at least 30 minutes. Meanwhile, soak the skewers in water 30 minutes so they don’t burn or dry out.
Thread the chicken onto skewers, alternating with green onion, discarding the chicken marinade.
Thread the zucchini onto skewers, alternating with remaining green onion, reserving the marinade for basting.
Preheat the grill or a grill pan over medium-high heat. Grill the zucchini and chicken skewers about 5 to 6 minutes on each side brushing both sides of the skewers with the yakitori sauce during the last few minutes of cooking time.
Serve with a glass of sake and a small salad and this is a delicious 15 minute meal!