Chicken And Yellow Bell Pepper Yakittori Recipe
Ingredients
| JAPANESE MARINADE | ||
| Light soy sauce | 1 Cup (16 tbs) | |
| White wine | 1/ 3 Cup (16 tbs) | |
| Sugar | 2 1/ 2 Tablespoon | |
| Garlic | 2 Clove (5gm), minced | |
| Grated ginger | 1 Teaspoon | |
| 4 long skewers | ||
| 2 boneless and skinless chicken breasts, cut into 1 1/ 2-inch strips | ||
| 2 yellow bell peppers, seeded, cut into 1-inch squares | ||
| Canola oil, for brushing skewers and grid | ||
Directions
Mix all marinade ingredients in a bowl.
Divide the chicken between two large self-sealing plastic bags.
Add the marinade.
Seal the bags securely and turn them several times so that all the pieces of chicken are touched by the marinade.
Place in a flat bowl and refrigerate for 2 to 4 hours, turning the bags occasionally.
Drain and discard marinade.
Thread skewers with the chicken and pepper pieces.
Preheat the grill.
Set skewers on the grid over ashen coals.
Grill kabobs, turning them often, for about 9 minutes or until the chicken is cooked.
Divide the chicken between two large self-sealing plastic bags.
Add the marinade.
Seal the bags securely and turn them several times so that all the pieces of chicken are touched by the marinade.
Place in a flat bowl and refrigerate for 2 to 4 hours, turning the bags occasionally.
Drain and discard marinade.
Thread skewers with the chicken and pepper pieces.
Preheat the grill.
Set skewers on the grid over ashen coals.
Grill kabobs, turning them often, for about 9 minutes or until the chicken is cooked.
Chef
