- 2 lbs chicken thighs
- 1/2 cup dry sherry or sake
- 1/2 cup soya sauce
- 2 tbsp onion or chives
- 2 tbsp sugar
- 1 tbsp ginger (fresh, diced)
- wood skewers (soaked)
Assemble your ingredients
Place about two pounds of chicken thighs in re-sealable freezer bag.
Add ½ cup dry sherry – or sake if you have some.
Add ½ cup soya sauce.
Add two tablespoons onion (technically this should probably be chives but I didn’t have any – all apologies to any Yakitori purists currently reading this).
Add two teaspoons sugar.
Add one tablespoon fresh, diced ginger. Let the chicken marinate in the bag for at least an hour – no more than three hours. Unlike many other marinades this one doesn’t require an overnight bath for the flavours to set.
Thread the chicken onto your skewers using the chicken to cover and shield as much of the wood as possible.
With the help of your assistant, place the skewers onto your hot grill. Turn frequently and cook until the chicken is cooked through – about ten minutes in total.
Enjoy some tasty Yakitori. The marinade ingredients do a terrific job of both tenderizing and giving the chicken a salty tang that you will love.