It’s Hot Hot Hot so Fire Up the Grill With Japanese Grilled Yakitori Chicken Kabob with Tare Sauce

Hot hot hot and I’m luvin it!  The dog days of summer are here and what better time to get your grill on!

My Boxer “Boy” Riley – Dog Days of Summer

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!

Source:  www.thecafesucrefarine.com

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.