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Yakitori Skewers and Red Wine

Yakitori Skewers and Red Wine

Hot summer evenings call for cooking outside. Try these fun, grilled yakitori skewers paired with a slightly chilled red wine.

The bright acidity and light profile of Bonterra’s Young Red ($16) shows best when served chilled, and its fresh style and lively fruit flavors make for a tantalizing pairing to anything with a touch of spice and smoke, such as yakitori skewers, which combine sweet and heat, tamed on the palate by the fruit-forward flavors of the wine.

These slightly sweet, caramelized, smoky skewers, Bonterra Young Red will cool both you and your palate down on a hot summer night. Add a zippy and refreshing tomato, cucumber and watermelon salad to complement the Young Red’s red fruity and berry notes.

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Yakitori Skewers and Red Wine

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  • Author: Bonterra


  • 1/3 cup brown sugar
  • 1/3 cup mirin (sweet rice wine)
  • 1/3 cup soy sauce
  • 1/4 cup rice vinegar
  • 1 knob fresh ginger (peeled and thinly sliced)
  • 8 boneless (skinless chicken thighs)
  • 2 Meyer lemons (thinly sliced with zest reserved)
  • 1 small bunch chives
  • 2 tbsp. sesame seeds


  1. Combine the brown sugar, mirin, soy sauce, rice vinegar, and ginger in a small saucepot.
  2. Remove ½ cup and combine with the chicken in a resealable plastic bag. Marinate for 1-2 hours in fridge. Simmer the rest of the marinade to reduce to a thin syrup. Set aside.
  3. Remove chicken from marinade and thread onto skewers, alternating with the Meyer lemon slices. Grill over high heat, basting with marinade and turning occasionally, until well caramelized and fully cooked.
  4. Arrange on a platter and sprinkle with lemon zest, snipped chives, and sesame seeds.



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