Hot hot hot and I’m luvin it! The dog days of summer are here and what better time to get your grill on!
Kabobs are always a crowd pleaser and this recipe is fabulous. It’s one of those recipes that after you taste the first bite and want more you know immediately it’s a “make again” recipe. So go ahead and fire up the grill. Enjoy!
Japanese Grilled Yakitori Chicken with Tare Sauce
1 cup low sodium chicken broth
¾ cup soy sauce
½ cup mirin
¼ cup honey
1 tablespoon rice vinegar
1 tablespoon fresh lime juice
2 tablespoons sugar
1 teaspoon sesame oil
6 thin slices fresh ginger, smashed
4 cloves garlic, smashed
1 ½ tablespoons corn starch
1 ½ tablespoons water
1 ½ pounds boneless, skinless chicken breasts (or thighs), cut into 1″ strips
2 bunches scallions, cut in 1″ pieces, discarding top 2-3 inches
1. Combine the chicken broth, soy sauce, mirin, honey, rice vinegar, lime juice, sugar, garlic, ginger slices and sesame oil in a medium size saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.
2. Combine cornstarch and water; stir vigorously till there are no lumps. Add to soy mixture and continue to simmer for 4-5 minutes, until bubbly and thickened. Strain the sauce and reserve 1/2 cup for dipping. Set aside to cool.
3. Preheat grill to medium-high. Brush or spray grill grate with oil.
4. Alternately skewer chicken pieces then two scallions onto 4 sets of double skewers, about 5 pieces of chicken per set. Grill skewers, covered, about 2 minutes on each side.
5.Baste the side of meat facing up with sauce. Grill, covered, 2 minutes more and turn. Continue grilling and basting chicken until cooked, 10-14 minutes total, depending on hotness of grill. (Watch chicken carefully; don’t over-cook or chicken will be dry and tough.