Yakitori (Japanese Barbecued Chicken)

total time:: 2 hr

Makes 8 servings

Laurie Butterworth

ingredients

Barbecue Sauce

3 tablespoons minced Green onions
2 tablespoons minced fresh Cilantro
3 teaspoons White vinegar
3 teaspoons Soy sauce
3 teaspoons Honey
1 tablespoon Hoisin sauce
2 teaspoons plum sauce
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh ginger
1 teaspoon grated orange rind
1 teaspoon sesame oil
1 teaspoon Chinese chili sauce

Chicken

8 skinless, boneless chicken breast halves
wooden skewers, soaked in water 1 hour

Plum Lemon Sauce

4 teaspoons sesame seeds
1/2 cup plum sauce
1/4 cup lemon juice
1 teaspoon grated lemon rind
1/2 teaspoon minced garlic
1/2 teaspoon Chinese chili sauce

directions

Barbecue Sauce:

Combine ingredient and stir together. Use it immediately or let flavors blend for an hour or more.

Chicken:

Lay each breast half flat and cut into 6 long, thin strips. Thread each strip onto skewer. Rub with barbecue sauce and set aside for 30 minutes. Grill or broil chicken until cook through, approximately 2 minutes per side.

Plum Lemon Sauce:

While chicken is marinating, toast the sesame seeds in a frying pan over medium heat until golden, about 4 minutes; stirring constantly; do not let them burn. Transfer to a bowl. Stir in remaining ingredients. Serve as a dipping sauce for the chicken skewers.

Source: Spokane Cookbook