Yakitori with Yaki Onigiri (Grilled chicken with grilled rice ball)
Grilling chicken tends to dry out the meat easily, so these chicken skewers are best made with drumstick or thigh fillets, and never breast fillets. If you want to add some chicken skin on the skewers, that's even better (but entirely optional). Yakitori ("grilled chicken") is typically Japanese grilled chicken on bamboo skewers, and could either be plainly seasoned with salt ("shio") or basted with "tare" sauce, which is what I've done here. The kids love it, and it's just something about food served on a stick that makes it so appealing. Yakitori (Grilled chicken skewers) Ingredients 500g (1 pound) chicken thigh fillets, cut into 1 inch cubes Vegetable oil Salt and black pepper 4-5 scallions, light green / white part only, cut into 1 inch stems Yakitori sauce: 1/3 cup Kikkoman soy sauce 1/3 cup mirin 3 tbsp cooking sake 2 tsp white sugar 2 tsp brown sugar Equipment: 10-12 bamboo sticks Barbecue grill or oven grill Basting brush