In Japan, chicken grilled on a skewer is known as yakitori. This recipe calls for marinating the chicken pieces in a delicate sauce featuring garlic and ginger, then threading chicken onto skewers with pearl onion and small chucks of pineapple. The result? Delicious in any language!
- 1 pound (453 grams) boneless skinless chicken breasts, cut into 3/4-inch (19-millimeter) 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 (142 grams) red pearl onions
- 1/2 fresh pineapple, cut into 1-inch (25.4 millimeter) wedges
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 for 30 minutes to prevent burning.)
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.
Drain chicken, reserving marinade. Weave chicken accordion-style onto skewers, alternating onions and pineapple with chicken. Brush with reserved marinade; discard remaining marinade.
Grill on uncovered grill over medium-hot coals for 6 to 8 minutes or until chicken is cooked through, turning once.