Yakitori Tare

You can also use an assortment of other types of meats and/or veggies such as mushrooms, green peppers, and asparagus but that will change the recipe title to Kushiyaki ;-)

I sometimes make an extra half amount of the basting sauce, cover and refrigerate to use at time of grilling for additional basting flavor or to use as a dipping sauce.

Ingredients:

• 1/2 cup soy sauce, low sodium if prefer less salty flavor
• 1 Tbsp. sesame oil
• 2 Tbsp. vegetable oil
• 2 Tbsp. red wine vinegar
• 1 Tbsp. sesame seeds, toasted if desired
• 2 Tbsp. honey
• 2 green onions, very thinly sliced
• 1 tsp. minced garlic
• 1/2 tsp. ground ginger
• 1 lb. boneless skinless chicken thighs and/or breasts, cut into 1 inch cubes

Directions:

Whisk together the soy sauce, sesame oil, vegetable oil, red wine vinegar, sesame seeds, honey, green onions, garlic, and ginger.

Thread chicken onto skewers, place in a large enough glass baking dish for the kabobs to lay flat or in a large enough Ziploc bag that the skewers won't puncture the plastic, pour the marinade over the chicken, turn to coat well, cover or zip closed, and marinate in the refrigerator for 4 to 6 hours, turning occasionally.

Preheat grill to high heat and brush grate with oil.

Place skewers on grill and cook, turning occasionally, until juices run clear when pierced with a folk, about 6 to 10 minutes.