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Shiromi Wasabi Yaki (Grilled Chicken Breast Skewers With Wasabi)

Skewers of chicken breast with wasabi on a serving platter.
Photo by Joseph De Leo, Food Styling by Greg Lofts

Tender chicken breast and wasabi are a classic combination—wasabi’s subtle heat pairs wonderfully with the juicy breast and brings out its flavor. We add oil to the wasabi so this lean piece of chicken doesn’t dry out while grilling.

Recipe information

  • Total Time

    35 minutes

  • Yield

    Makes 12 skewers

Ingredients

¼ cup wasabi
1 Tbsp. plus 1 tsp. vegetable oil
3 boneless, skinless chicken breasts (about 1 pound), cut into 1-inch cubes
Salt

Preparation

  1. Step 1

    Mix the wasabi and vegetable oil in a bowl; set aside.

    Step 2

    Skewer the cubes of chicken (about 3 pieces per portion) so the chicken covers about 4 inches of skewer. Lightly season all sides with salt.

    Step 3

    Preheat a grill to medium-hot. Grill chicken breast skewers for about 3 minutes, turning once. Brush a thick layer of the wasabi mixture on top of the chicken. Grill for about 2 minutes more, turning once, and brushing on more wasabi. The chicken meat will turn white when ready. Serve immediately.

Image may contain: Animal, Seafood, Food, Sea Life, Lobster, and Steak
Reprinted with permission from The Japanese Grill by Tadashi Ono & Harris Salat. Copyright © 2011 by Tadashi Ono and Harris Salat; food photographs copyright © 2011 by Todd Coleman. Published by Ten Speed Press, a division of Penguin Random House. Buy the full book from Penguin Random House or Amazon.
TagsSkewerJapaneseEast AsianAsianChicken BreastChickenPoultryMainDinnerDairy FreeGluten FreeNut FreeKeto5 Ingredients or FewerQuickEasy30 Minutes or LessWeeknight MealsGrillingCookbooks

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