Our Blissfully Delicious Life: Yakitori (Teriyaki Chicken Skewers)

I'm so excited to share this recipe with you!! It's quickly become new favorite in our house this summer & I know you all will love it too. The sauce is so simple but so delicious! It comes together quickly on the stove while the chicken is on the grill. Brushing the glazed sauce over the chicken just at the last minute while on the grill caramelizes it over the chicken. It is so yummy!! If you have a hard time finding Mirin (sweet Japanese cooking wine) you can substitute white wine. You may want to add a little more sugar if you do, since Mirin is sweeter than most other white wines, but it'll work just fine. This is such a quick & easy recipe- it's perfect for any day of the week!!

Ingredients:

4 Boneless, Skinless Chicken Breasts, cut into 1" pieces

1 Large, Yellow Onion

1/2 cup Soy Sauce

1/2 Cup Water

4 tbsp Mirin

6 tbsp Sugar

3/4 tsp Cornstarch

2 Cloves Garlic, minced

2-3 tsp Freshly Grated Ginger

Salt & Pepper, to taste

1 tbsp Toasted Sesame Seeds (optional)

Skewers

Directions:

If using bamboo skewers, don't forget to soak them in water!

In a small sauce pan, whisk to combine the soy sauce, water, mirin, ginger, garlic, sugar & cornstarch over medium heat. Simmer, whisking often, until the sauce has thickened & reduced.

Turn off the heat until the chicken is ready.

Meanwhile, assemble the kebobs. Quarter the onion & peel each layer apart. Then cut the larger, outer layers in half so all the pieces are about the same size as the chicken.

Traditionally, green onion would be used for this but we just love the flavor of regular onion on the grill!

Thread the chicken & onion pieces, alternating onto the kebobs. We get about 2 kebobs per chicken breast.

Season the assembled kebobs with salt & pepper & grill. When the kebobs are just about finished cooking, brush all sides of the kebobs with the sauce & rotate, making sure all side are coated & grilled. Transfer to a platter & brush again with the sauce.