Grilled Chicken and Veggie Skewers

Yum! Yum! This was so gooood!

This recipe, by far, has my new favorite way to cook chicken wings. I’m personally not a big wing fan, but this was soooo good. The texture of the skin was crisp, the meat was cooked but not over cooked, and the sauce was sweet and charred nicely. Chef’s kiss

So with yakitori, you’re technically supposed to grill. Morimoto recommended charcoal grilling, but I made this on a rainy night and didn’t feel like having my boyfriend stand in the rain (since he’s the grill master). So I broiled everything instead.

Some modifications: I used a standard sweet potato instead of a Japanese one. I couldn’t find any Japanese sweet potatoes. I’m honestly surprised that I found Shishito peppers (thank you Wegmans) and they were the first time that I have tried them. I didn’t make chicken livers, I know I’m not a fan of liver and didn’t want to waste the money. I also didn’t make chicken meatballs and that was mainly because I was feeling lazy. Plus I was cooking for 2 with leftovers when the party is aimed at a party of 6.

The scallions broiled with the teriyaki sauce was my second favorite aspect of that dinner.

Also, the Japanese Seven Spice (Shichimi Togarashi) in the photo is what Morimoto suggested sprinkling on top. It was a wonderful accent to the dish. It added a smokey, slightly spicy and citrusy flare to the food. Another chef’s kiss. I had to order this off of Amazon.