Chicken Yakitori – Cooking Aboard with Jill
In the late 1980’s, Dave and I discovered Chicken Yakitori while we were stationed with the Air Force in Japan. You see the vendors on the streets of Tokyo and other cities selling these grilled...
Ingredients
- 1-pound skinless boneless chicken thighs, cut in 1-inch cubes
- ½ cup soy sauce
- 2 tablespoons brown sugar (I prefer turbinado)
- 1/3 cup dry white wine (sake or sherry works as well)
- 4 cloves garlic, minced
- 2 teaspoons ginger, grated
- Scallions, sliced thin for garnish
- 8 bamboo or wooden skewers (metal skewers can also be used)
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