Tempt Your Tastebuds With Grilled Chicken Skewers
The grill. Land of burgers and dogs. The occasional steak.
I really hate the classic grilled fare that we rely on so heavily. Why do we default to things like hamburgers, hot dogs, and steak? Are they categorically easier? Do they taste better? NO.*
So, in an effort to awaken your sense of taste, I'm going to try to tempt your tastebuds with a marinade. A slice of chicken. A stick, and if you're smart, you'll grill up fresh pineapple right alongside it. This is how summer should taste: Fresh, exciting, bright, and varied.
*Nothing against steak or burgers or a really good, natural casing hot dog. I enjoy all of them, but I am a firm believer in using the grill for more than that.
Yakitori - Grilled Teriyaki Chicken Skewers
1/3 cup soy sauce
3 tablespoons molasses or buckwheat honey
2 tablespoons mirin
2 tablespoons fresh ginger, minced
3 cloves garlic, minced
1/2 teaspoon white pepper
2-3 lbs free-range chicken breasts, cut into strips (or chicken tenders)
Mix together soy sauce, molasses/honey, mirin, ginger, garlic and white pepper in a shallow dish or zip-top bag. Add chicken breast pieces and marinate for at least four hours and up to 24 hours in the refrigerator.
When you're ready to grill the chicken, soak the bamboo skewers in water for 10 minutes. Heat the grill to 400 º F (medium-high setting). Remove the chicken from the marinade and slide the chicken pieces onto the bamboo skewers. Place the skewered chicken on the grill and cook for 2 minutes. Flip the skewer and baste with leftover marinade, grilling for an additional 1-2 minutes. Flip again and continue until chicken is cooked through and no pink remains when you cut into a piece. Total cooking time should be around 7-8 minutes, but will depend on the thickness of your chicken pieces.
Remove chicken skewers from the grill and allow them to rest for a few minutes before serving.