Chicken on a stick. Plain and simple. It’s amazing how easy this is, but how great it tastes.

Here’s the thing, the key to this whole recipe is the skewers. You MUST soak your bamboo skewers in water for a good 30 mins or else the whole thing is shot to hell. Why? They will burn like a motherf*er if you put them on the grill and they aren’t properly soaked. No one wants that.

ingredients:
4 chicken breasts
1/2 cup soy sauce
1/4 cup mirin
2 Tablespoons sugar
1/4 teaspoon pepper
(2 Tablespoons sake – if you want)
skewers

First off, soak skewers, see above paragraph. Do as I say.

Drain your skewers. Cut the chicken into bite sized pieces, and skewer. Look here, you start adding bell peppers and tomatoes and sh*t and it’s no longer yakitori, it’s a kebab. Just so you know. There’s a difference.

Combine all the ingredients and pour into a 9×13 pyrex, or any dish with sides that will hold the liquid. Finish skewering the chicken and place in the liquid to marinate, and hour or two will be just fine.

Prepare your grill. You can do this outside on a full bbq, but I do it on an indoor grill just fine. Place the skewered chicken on the grill and keep turning it so it doesn’t burn. Since the chicken is bite sized it shouldn’t take long.

My kids LOVE this. The taste isn’t overpowering and hello, skewers. (Watch it with the small kids who like to stab, like mine.) It’s best with rice and side salad. YUM.

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