Photo by Alex Maeland
The chickens we use at Yardbird have relatively small breasts, and this mune skewer utilizes almost the whole breast, save for trim. Most readily available breeds have much larger breasts, which means you will probably be able to get two or three skewers out of one. The seasoning for this yakitori is simple, celebrating the chicken’s natural flavor. Finishing with soy sauce adds a salty-umami punch, while a touch of wasabi brings sinus-clearing heat.
Editor’s note: It's helpful to keep a small spray bottle of sake handy for finishing this skewer. If you don’t have a spray bottle, pour about 1 Tbsp. sake into a small bowl and brush a small amount onto each skewer to finish.
Recipe notes
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