Salt-Grilled Chicken Breasts

Tori Niku No Shio Yaki

Preparation info

  • Serves


    • Difficulty


Appears in

At Home with Japanese Cooking

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

This is a simple, succulent chicken dish that adapts itself easily to both Western and Japanese menus. Serve it with rice or potatoes, assorted pickles or a tossed green salad, and maybe a braised vegetable on the side.


  • 4 small boned chicken breast halves, each weighing about ¼ pound
  • 1 tablespoon saké (rice wine)


Sprinkle the chicken breasts with rice wine and let them stand for a few minutes. Preheat your broiler or grilling unit to high. Now sprinkle the breasts with salt and place them on a net or rack so that the skin faces the source of heat and is about 2–2½ inches from it. (Skewering the breasts first wi