Japanese Yakitori Photo
Japanese Yakitori

YIELD Makes 6 servings

Yakitori is the name for grilled chicken kabobs in Japan. These are especially pretty when prepared accordion-style on skewers. The vegetables are woven between ribbons of chicken, and everything is brushed with a gingery marinade.


1 pound boneless skinless chicken breasts, cut into 3/4-inch-wide strips
2 tablespoons sherry or pineapple juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon sugar
1 tablespoon peanut oil
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
5 ounces red pearl onions
1/2 fresh pineapple, cut into 1-inch wedges


  1. Place chicken in large resealable food storage bag. Combine sherry, soy sauce, sugar, oil, garlic and ginger in small bowl; mix thoroughly to dissolve sugar. Pour into plastic bag with chicken; seal bag and turn to coat thoroughly. Refrigerate 30 minutes or up to 2 hours, turning occasionally. (If using wooden or bamboo skewers, soak skewers in water 30 minutes to prevent burning.)
  2. Meanwhile, place onions in boiling water for 4 minutes; drain and cool in ice water to stop cooking. Cut off root ends and slip off outer skins; set aside.
  3. Drain chicken, reserving marinade. Weave chicken accordion-style onto skewers, alternating onions and pineapple with chicken. Brush with reserved marinade; discard remaining marinade.
  4. Grill on uncovered grill over medium-hot coals 6 to 8 minutes or until chicken is cooked through, turning once.
This recipe appears in: Asian
Serving Size: 1 skewer
Fiber 1 g
Carbohydrate 6 g
Cholesterol 46 mg
Saturated Fat 1 g
Total Fat 3 g
Calories from Fat 21 %
Calories 124
Protein 17 g
Sodium 99 mg
Meat 2
Fruit 1/2
You Might Also Like
Pork Meatballs Sauerkraut

Learn how to cook the best Midwestern fare you've ever tasted, and all from the comforts of your own kitchen.

Roasted Herb Garlic Tenderloin

Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.

search recipes
  • Most Popular