Authentic Japanese Yakitori Recipe: Chicken Skewers with Savory Glaze

INGREDIENTS

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

PREPARATION:

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 NUTRITIONAL INFORMATION: 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 DIETARY EXCHANGE: Meat 2 Fruit 1/2