Salt-Seasoned Yakitori on a Grill
Salt-Seasoned Yakitori on a Grill

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, salt-seasoned yakitori on a grill. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Salt-Seasoned Yakitori on a Grill is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Salt-Seasoned Yakitori on a Grill is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook salt-seasoned yakitori on a grill using 12 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Salt-Seasoned Yakitori on a Grill:
  1. Prepare 2 Chicken thighs
  2. Take 2 The white part of a Japanese leek
  3. Take 1/2 tsp Salt for the Japanese leek
  4. Get 1 Vegetable oil to grease the grill
  5. Prepare Seasonings for the chicken thighs
  6. Make ready 1 tbsp Sake
  7. Prepare 1 tsp Salt
  8. Get 1 tsp Sugar
  9. Prepare 1/2 tsp Grated garlic (in a tube)
  10. Take Prepare
  11. Take 12 Bamboo skewers
  12. Take 1 Aluminum foil
Instructions to make Salt-Seasoned Yakitori on a Grill:
  1. Cut each chicken thigh into 12 pieces (24 pieces all together) and put into a bowl. Add the seasonings and rub in well.
  2. Cut the white part of the Japanese leek into 24 pieces and put into a separate bowl. Sprinkle with salt and stir.
  3. Skewer on a stick alternating between white leek and chicken. Wrap the ends of the skewers with foil to prevent burning.
  4. Grease the with a paper towel soaked in vegetable oil.
  5. Check your stove manual to see if you need to put water in the tray under the grill before grilling.
  6. Line up Step 4 of the prepared skewers on the greased grill and cook for 10 -15 minutes on high heat, keeping an eye on them. If grilling 4 skewers on both sides.
  7. For grills that cook both sides at the same time, just leave them as is. For grills that only cook one side at a time, turn the skewers over half-way through.
  8. When they are cooked, remove the foil from the ends of the skewers and transfer the sticks to a serving dish.
  9. Scrape off any chicken that is stuck on the grill, and grease again with vegetable oil before grilling the next batch.
  10. The second batch will cook faster, since the grill is already hot.
  11. If you don't have a fish grill, heat a frying pan with vegetable oil, add the yakitori skewers, cover with a lid and fry on both sides.
  12. Feel free to cut the chicken and white leek into as many pieces as you like, and skewer any way you desire.

So that’s going to wrap it up with this exceptional food salt-seasoned yakitori on a grill recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!