• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Yakitori (Broiled Chicken, Scallions and Chicken Livers)

  • Recipe Submitted by on

Category: Main Dish, Poultry

 Ingredients List

  • 3 tb Sake (rice wine)
  • 1 tb All purpose soy sauce
  • 2 ts Sugar
  • 1 1 inch piece ginger root;
  • Cut into paper thin slices
  • 8 Chicken livers; trimmed of
  • All fat
  • 2 Whole chicken breasts or 4
  • Legs; boned and cut into 1
  • Inch pieces
  • 8 Scallions;including 3 inches
  • Of the green stems, cut into
  • 1 to 1 1/2 inch long pieces
  • 1 1/2 c Teriyaki sauce
  • Kona sansho (Japanese pepper


PREPARE AHEAD: 1. Combine the sake, soy sauce, sugar and sliced ginger in a
1 to 1 1/2 quart mixing bowl and add the chicken livers. Turn them about in
the marinade to moisten them well, and marinate at room temperature for at
least 6 hours, or overnight in the refrigerator. Then remove the livers
from the marinade and cut each one in half. Reserve the marinade.

2. On each of 4 small skewers, string 4 halved chicken livers. On each of
8 additional skewers, alternate 4 chunks of chicken with 3 strips of

Preheat the broiler, or light a hibachi or charcoal grill. Broil the
skewered livers about 3 inches from the heat for about 4 minutes. Then dip
them in the teriyaki sauce and broil for 4 to 5 minutes on the other side.
Set the livers aside on a plate.
Quickly dip the chicken and scallion skewers into the teriyaki sauce and
broil on one side for 2 or 3 minutes. dip again into the sauce, grill for
2 minute, dip once more, and grill on the other side for an additional 2
minutes. The entire grilling should take 6 to 7 minutes in all.

Place 1 skewer of chicken livers and 2 skewers of chicken and scallions
on each serving plate. sprinkle with a little kona sansho, and moisten
each skewer with a ts. or so of the marinade.

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