Grilled Chicken & Mushroom Yakitori

Grilled Chicken & Mushroom Yakitori
Photo by Scott Phillips


  • 8 bamboo skewers (8 to 12 inches), soaked in water for at least 20 min.
  • 6 Tbs. mirin (rice wine)
  • 1-½ lb. boneless, skinless chicken thighs (about 6)
  • 16 small white mushrooms (about 6 oz.), wiped clean
  • 1-½ Tbs. unseasoned rice vinegar
  • 1-½ Tbs. finely minced fresh ginger
  • 3 to 4 scallions (white and green parts) trimmed
  • + 3 more ingredients
    • 6 Tbs. soy sauce
    • Vegetable or olive oil for the grill
    • 6 Tbs. honey

Heat a gas grill to medium or prepare a medium-hot charcoal fire. Combine the soy sauce, mirin, honey, rice vinegar, ginger, and garlic in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and gently boil until the mixture is slightly syrupy and reduced to abo...

View full recipe at Fine Cooking


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