Yakitori Chicken Kebabs


Source: Tobias Dorzon, HPBA Ambassador

Yield: 4-6 kebabs



  • 1 pound boneless chicken thighs
  • 2 bell peppers
  • 1/2 cup dark soy sauce
  • 2 tablespoons dry sherry
  • 2 teaspoons salt and pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic salt
  • 3 tablespoons brown sugar
  • 2 garlic cloves
  • Fresh ginger, grated
  • Scallions, to garnish


  1. Cut chicken and peppers into 1-inch slices and place in a shallow dish.
  2. In a small saucepan, combine soy sauce, sherry, salt, pepper, onion powder, garlic salt, brown sugar, garlic cloves, and ginger. Bring to a simmer and cook for 7 minutes, until thickened. Reserve 2 tablespoons sauce for serving. Pour remaining sauce over chicken, cover, and chill for at least 1 hour (and up to 4 hours).
  3. If using wooden or bamboo skewers, soak them in water for 1 hour. Preheat grill or broiler. Thread chicken and pepper pieces onto skewers, and grill or broil, turning halfway (about 6 minutes for thighs).
  4. Drizzle with reserved sauce and garnish with scallions.

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