Yakitori Chicken & Vegetables
|Sesame seeds||2 Tablespoon|
|Whole chicken breasts||3 Large, skinned, boned and split|
|Sherry soy marinade||1 Cup (16 tbs)|
|Eggplants||6 Medium (Oriental)|
|Shiitake mushrooms/Regular mushrooms||18 Large (Fresh)|
Toast sesame seeds in a small frying pan over medium heat until golden (about 3 minutes), shaking pan often.
Rinse chicken and pat dry.
Cut each breast half into 6 or 7 equal chunks, then place in a bowl.
Prepare Sherry-Soy Marinade and pour 1/4 cup marinade over chicken in bowl (reserve remaining marinade).
Mix well, cover, and let stand at room temperature for 1 hour (or refrigerate for up to 8 hours).
If using bamboo skewers, soak 6 skewers in hot water to cover for 30 minutes.
Thread chicken equally on 6 bamboo or metal skewers.
Starting about 1/2 inch from ends, make 4 equidistant, 1/3 inch-deep, lengthwise slashes in each eggplant.
Cut mushroom stems flush with caps.
Place eggplants on a lightly greased grill 4 to 6 inches above a solid bed of hot coals.
Cook, turning often, until eggplant is slightly charred and very soft when pressed (30 to 35 minutes).
After eggplant has cooked for about 20 minutes, start cooking mushrooms and chicken.
Dip mushrooms in reserved marinade, drain briefly, and set on grill.
Cook for about 5 minutes; then turn over and continue to cook until softened and lightly browned
At the same time you place mushrooms on grill, place chicken on grill and cook, turning occasionally, until meat is no longer pink in center; cut to test (10 to 12 minutes).
Arrange skewers, mushrooms, and eggplants on a large, shallow platter.
Pull eggplant apart at a slash to expose flesh.
Moisten surface of chicken and vegetables with marinade and sprinkle with sesame seeds.
Pass any remaining marinade at the table.