Grilled Yakitori Chicken

Recipe printed from Jenn's Food Journey, adapted from Andrea The Kitchen Witch
- Serves 2 -

2 large boneless, skinless chicken breasts, cut into three strips each
1/4 cup low sodium soy sauce
1/4 cup mirin
1/4 cup brown sugar
1/4 cup water
1 Tablespoon rice vinegar
1 whole garlic clove, crushed with a back of knife
1 Tablespoon chili paste (Sambal Oelek)


Combine the soy, mirin, brown sugar, water, rice vinegar, and garlic clove in a small saucepan over high heat and bring to a boil.  Reduce heat to simmer.  Remove the garlic clove after 5 minutes of simmering.  Continue too simmer until the sauced as reduced to a thick syrup. (and please be patient, it takes a while but is worth the wait!!)  Remove from heat and allow to cool.

Remove 2-3 Tablespoons of the sauce add the chili paste.  Stir to combine.  Cover and refrigerate until ready to use.  Place the chicken in a resealable bag and pour the remaining sauce mixture over it.  Refrigerate for at least 1 hour.

Preheat grill to 375 degrees F.  Remove chicken from bag and place directly over the fire.  Grill for 5-10 minutes per side or until the chicken has reached an internal temperature of 165 degrees F.  Remove and allow to rest for 5 minutes.  Serve with reserved sauce.  Enjoy!