I know I have told you this before, but I get very impatient in the kitchen at times. I try to curb it, but it's hard to do. Especially on nights where I am hungry and I'm rushing to get dinner on the table. Alas, the night I made this dish was just one of those nights. The sad part about that, well, this meal was really, really good.. BUT.. had I been just a bit more patient, it could have been really, really kick ass good!!!
On a positive note, it just means I must make this again so that I can perfect it and, of course, work on my patience :) You see, I didn't let this sauce boil long enough, so it never truly thickened up like it should have. Great thing though, is that it still had the delicious flavor it was supposed to have!! So although I was disappointed in my performance, I was NOT at all disappointed with this recipe. It's just yet another hit from my pal Andrea The Kitchen Witch. Thanks Andrea!!
Grilled Yakitori Chicken
Adapted from Andrea The Kitchen Witch
- Serves 2 -
2 large boneless, skinless chicken breasts, cut into three strips each
1/4 cup low sodium soy sauce
1/4 cup mirin
1/4 cup brown sugar
1/4 cup water
1 Tablespoon rice vinegar
1 whole garlic clove, crushed with a back of knife
1 Tablespoon chili paste (Sambal Oelek)
Combine the soy, mirin, brown sugar, water, rice vinegar, and garlic clove in a small saucepan over high heat and bring to a boil. Reduce heat to simmer. Remove the garlic clove after 5 minutes of simmering. Continue too simmer until the sauced as reduced to a thick syrup. (and please be patient, it takes a while but is worth the wait!!) Remove from heat and allow to cool.
Remove 2-3 Tablespoons of the sauce add the chili paste. Stir to combine. Cover and refrigerate until ready to use. Place the chicken in a resealable bag and pour the remaining sauce mixture over it. Refrigerate for at least 1 hour.
Preheat grill to 375 degrees F. Remove chicken from bag and place directly over the fire. Grill for 5-10 minutes per side or until the chicken has reached an internal temperature of 165 degrees F. Remove and allow to rest for 5 minutes. Serve with reserved sauce. Enjoy!
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