Yakitori (Broiled Chicken, Scallions and Chicken Livers) - BigOven 13323

Yakitori (Broiled Chicken, Scallions and Chicken Livers)

Ready in 1 hour

Top-ranked recipe named "Yakitori (Broiled Chicken, Scallions and Chicken Livers)"

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Try this Yakitori (Broiled Chicken, Scallions and Chicken Livers) recipe, or contribute your own. "Main dishes" and "Japanese" are two tags used to describe Yakitori (Broiled Chicken, Scallions and Chicken Livers).


Ingredients

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Kona sansho; (Japanese pepper)
2 Whole chicken breasts; or 4 Legs; boned and cut into 1-inch pieces
8 Scallions; including 3 inches Of the green stems, cut into 1 to 1 1/2 inch long pieces
3 tb Sake; (rice wine)
1 1-inch piece ginger root; Cut into paper thin slices
1 tb All-purpose soy sauce
2 ts Sugar
8 Chicken livers; rimmed of All fat
1 1/2 c Teriyaki sauce

Original recipe makes 4

Servings  

Preparation

PREPARE AHEAD: 1. Combine the sake, soy sauce, sugar and sliced ginger in a 1 to 1 1/2 quart mixing bowl and add the chicken livers. Turn them about in the marinade to moisten them well, and marinate at room temperature for at least 6 hours, or overnight in the refrigerator. Then remove the livers from the marinade and cut each one in half. Reserve the marinade. 2. On each of 4 small skewers, string 4 halved chicken livers. On each of 8 additional skewers, alternate 4 chunks of chicken with 3 strips of scallion. TO COOK: Preheat the broiler, or light a hibachi or charcoal grill. Broil the skewered livers about 3 inches from the heat for about 4 minutes. Then dip them in the teriyaki sauce and broil for 4 to 5 minutes on the other side. Set the livers aside on a plate. Quickly dip the chicken and scallion skewers into the teriyaki sauce and broil on one side for 2 or 3 minutes. dip again into the sauce, grill for 2 minute, dip once more, and grill on the other side for an additional 2 minutes. The entire grilling should take 6 to 7 minutes in all. TO SERVE: Place 1 skewer of chicken livers and 2 skewers of chicken and scallions on each serving plate. sprinkle with a little kona sansho, and moisten each skewer with a ts. or so of the marinade. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Calories Per Serving: 492 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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