Ingredients
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8 skinless boneless Chicken
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For the Apricot Bulgur
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⅔ cup Bulgur
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2½ cups Chicken broth
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½ grated Lemon Juice
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1 tablespoon Honey
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2 tablespoons chopped Chives
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1 Red Onion
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1⅓ cups ready-to-eat dried Apricots
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Sea Salt
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Freshly ground Black Pepper
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For the Yakitori Marinade
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1 cup Soy Sauce
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½ cup Chicken broth
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½ cup Sake
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½ cup Mirin
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¼ cup dark Brown Sugar
Directions
Steps
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1
Done
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Put the bulgur in a large heatproof bowl, then pour the hot broth over it and let stand 25 to 30 minutes. Soak some wooden skewers in cold water. |
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2
Done
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Meanwhile, put the marinade ingredients in a pot over medium heat and warm gently until the sugar is dissolved, stirring occasionally. Pour into a bowl or measuring jug, let cool slightly, then chill 15 minutes in the refrigerator. |
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3
Done
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Put the chicken pieces into a bag or bowl and pour the cooled yakitori marinade over them. Cover and let marinate about 30 minutes in the refrigerator. |
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4
Done
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Heat a ridged grill pan or barbecue until hot. Thread about 4 pieces of chicken onto each skewer. |
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5
Done
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Drain any excess liquid from the bulgur, then stir in the lemon zest and juice. Mix in the honey and chives, then the red onion and apricots. Season with salt and pepper to taste, then set aside. |
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6
Done
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Cook the skewers 1 to 2 minutes on each side until cooked through and tender. Let rest 1 minute, then serve with the apricot bulgur. |
