Chicken yakitori with bell pepper and scallion
1 piece(s), fresh, 4-inches
2 fl oz, or dry sherry, (about 1/4 cup)
Low sodium soy sauce
2 Tbsp, white or yellow
Packed brown sugar
Uncooked boneless skinless chicken thigh(s)
1 pound(s), cut into 24 chunks
Sweet red pepper(s)
1 large, or green pepper, seeded and cut into 24 pieces
5 medium, cut into 24 pieces (white and light green portion only)
- To make the marinade, peel and finely grate the ginger. Put the ginger into a piece of cheesecloth and squeeze it to extract as much ginger juice as possible into a medium bowl. Add the mirin, soy sauce, miso, and sugar to the ginger juice, stirring until well mixed. Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes or up to several hours.
- Meanwhile, soak 24 (6–8-inch) wooden skewers in water for at least 30 minutes.
- Spray the broiler rack with nonstick spray; preheat the broiler.
- Thread 1 piece of chicken, bell pepper, and scallion onto each skewer. Place the skewers on the broiler rack. Broil about 4 inches from the heat, turning the skewers once or twice, until the chicken is browned on the outside and cooked through, about 10 minutes. Yields 2 skewers per serving.