Chicken Yakitori

12 Days of Grilling continues with Chef Matt Quists take on a meal commonly seen in Japan.  Using Gold’n Plump chicken he is making Chicken Skewers and pairing them with Rachel’s Kettle Chips (a KLN Family Brand). 

Yield 4
1 pound Chicken thigh meat
4 oz. Scallions
4 oz. Soy sauce
1 oz. Sugar
1 tbsp Sesame oil
1 oz Garlic
1 oz Shiso leaves
4 oz Daikon radish peeled

Method
Soak skewers in cold water at least 2hours so they don't burn on the grill. Mix soy, sugar, sesame oil and garlic in stainless bowl and add small diced chicken. Marinate 1hr. Slice green onions approx third of an inch. Place three pieces of chicken on a skewer then green onion and then repeat until the skewer is full. Place skewers on grill at medium high heat turning often until internal temp of chicken is 165 degrees. Serve with shiso leaves and shredded daikon radish.

Click here to get $1.00 off coupon for any package of Gold’n Plump ® Seasoned Boneless Skinless Breasts.  Perfect for grilling, these seasoned breast fillets are individually wrapped making it easy to cook dinner for one or four.  They come in four delicious flavors:  Butter & Herb, Lemon Pepper, Original, and Tomato Basil.

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