Gluten-Free Chicken Yakitori

Ingredients:

For the Chicken Skewers:

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1/4 cup gluten-free soy sauce
2 tablespoons sake or dry white wine
2 tablespoons mirin (sweet rice wine)
1 tablespoon honey or brown sugar
1 clove garlic, minced
Wooden skewers, soaked in water if not using metal skewers

For Garnish:

Thinly sliced green onions (scallions)
Toasted sesame seeds

Instructions:

Prepare the Marinade:

In a bowl, whisk together the gluten-free soy sauce, sake or white wine, mirin, honey or brown sugar, and minced garlic to create the marinade.

Marinate the Chicken:

Place the chicken pieces in a resealable plastic bag or a shallow dish.

Pour the marinade over the chicken, ensuring all pieces are coated.

Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to a few hours for maximum flavor.

Assemble the Skewers:

Preheat the grill or grill pan over medium-high heat.
Thread the marinated chicken pieces onto the skewers, allowing a little space between each piece.

Grill the Chicken:

Grease the grill grates with oil to prevent sticking.
Grill the chicken skewers for about 3-4 minutes on each side, or until they are cooked through and have nice grill marks. Baste with any leftover marinade while grilling.

Serve:

Transfer the grilled Gluten-Free Chicken Yakitori skewers to a serving plate.

Garnish:

Sprinkle the cooked chicken skewers with thinly sliced green onions (scallions) and toasted sesame seeds for added flavor and a touch of color.

Enjoy:

Enjoy these savory and flavorful Gluten-Free Chicken Yakitori skewers, inspired by Japanese cuisine, as a delicious appetizer or main dish.

Feel free to customize the marinade by adding grated ginger, a splash of rice vinegar, or a pinch of red pepper flakes for some heat. This recipe captures the essence of classic Chicken Yakitori while being gluten-free and satisfying.