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
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