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

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, salt-seasoned yakitori on a grill. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Salt-Seasoned Yakitori on a Grill is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Salt-Seasoned Yakitori on a Grill is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook salt-seasoned yakitori on a grill using 12 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Salt-Seasoned Yakitori on a Grill:
  1. Take 2 Chicken thighs
  2. Prepare 2 The white part of a Japanese leek
  3. Make ready 1/2 tsp Salt for the Japanese leek
  4. Make ready 1 Vegetable oil to grease the grill
  5. Get Seasonings for the chicken thighs
  6. Prepare 1 tbsp Sake
  7. Get 1 tsp Salt
  8. Make ready 1 tsp Sugar
  9. Take 1/2 tsp Grated garlic (in a tube)
  10. Take Prepare
  11. Get 12 Bamboo skewers
  12. Get 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 is going to wrap it up for this special food salt-seasoned yakitori on a grill recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!